Mediterranean Pasta

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This sauce is also great served over rice or as a side dish stew. Garnish with toasted pine nuts.

  • 1 teaspoon ghee or olive oil
  • 1 cup chopped leeks or onions
  • 1 tablespoon Bragg liquid Aminos or tamari
  • ½ teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon dried basil or 2 tablespoons chopped fresh basil
  • 1 teaspoon oregano
  • 1 cup asparagus, cut into 1-inch pieces
  • ½ cup artichoke quarters, fresh or canned, rinsed
  • 1 cup green beans, cut into 1-inch pieces
  • ¼ cup vegetable stock
  • 2 cups watercress or red Swiss chard, torn into small pieces
  • 2 cups diced tomatoes
  • 2 tablespoons chopped Kalamata olives
  • ½ pound fresh pasta or 6 ounces dried pasta, cooked and drained

Extra Virgin Olive Oil

Balsamic vinegar

In a large saute’ pan, heat the oil and add the leeks, aminos, pepper. thyme, basil, and oregano. Simmer for 2 minutes, then add the asparagus, artichokes, green beans, and vegetable stock; stir and cover the pan and continue to simmer for 3 or 4 more minutes. Add the watercress, tomatoes, and additional stock, if necessary. Simmer until the greens are just wilted. Add the olives and serve over your favorite cooked pasta. Drizzle a little extra virgin olive oil and balsamic vinegar over the pasta before adding the sauce to add extra zest.

Serves 4

Recipe from the Chopra Center Cookbook