Chunky Vegetable Marinara with Fresh Arugula
Cooking Times
Ingredients
- 12 oz. rotini pasta
- 1 tbsp. olive oil
- 1 cup, diced Cal-Organic Fennel
- 3 cloves garlic, minced
- 1 cup, cleaned and diced Cal-Organic Leeks
- 1 cup, diced Cal-Organic Whole Carrots
- 1 cup stems and florets, diced Cal-Organic Broccoli
- 1 tsp. Italian seasoning
- 1/2 cup red wine
- 1 (28 oz.) can tomato sauce or salsa
- 10 oz. arugula
Directions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes, then drain and set aside.
- Meanwhile, heat the olive oil in a skillet. Add the fennel, garlic, leeks, carrots, broccoli and Italian seasoning and sauté for about 5 minutes, tossing frequently. Deglaze the pan with the red wine and scrape the bottom of the pan with a wooden spoon to incorporate all the flavor of the cooked vegetables. Stir in the tomato sauce or salsa and simmer for about 10 minutes.
- Serve over the warm pasta and top with a handful of fresh arugula over each serving.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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