Super simple and fast week night dinner, full of flavor!!!
- 2 Tablespoons extra virgin olive oil
- 4 garlic cloves chopped
- 2 cups chopped tomato
- 1/2 teaspoon crushed basil
- 2 teaspoons capers (optional)
- 1 can (14.5 oz.) vegetable broth
- 1 bag (16 oz.) Wide Egg Noodles
bags (16 oz. each) frozen Mediterranean veggie blend
- 1 cup Shredded Parmesan Cheese
Heat a large skillet over medium heat for 2 minutes. Add the olive oil, chopped garlic, chopped tomato, basil and capers; stir-fry for 4 minutes. Add the broth, bring to a boil, reduce heat to low and cook for 10 to 15 minutes.
Meanwhile, cook pasta according to package directions, but after the first 4 minutes of cooking, add the frozen vegetables. Bring the water back to a boil and cook the pasta vegetable mixture 6 more minutes. Drain the pasta vegetable mixture and combine with the tomato mixture in a large pasta bowl; toss gently to combine. Season to taste with salt and black pepper. Sprinkle with cheese and serve.