Forks Over Knives: Pasta with Veggies

Has anyone else seen the documentary Forks over Knives? The man and I watched it a few weeks ago, and we've been pounding the broccoli ever since. I'd love to hear what you thought of it. Loved it? Hated it? If you haven't seen it, check out the trailer below and then stream it on Netflix.

My only criticism . . . the film focuses so much on what NOT to do, without many practical suggestions if you're ready to make a change. So here is a pasta packed with veggies.

We topped with parmesan cheese which I don't think is Forks-over-Knives-approved, but it makes the pasta exponentially better. You weigh the pros and cons for yourself.

Pasta with Veggies
  • 1 red bell pepper, chopped
  • 2 cups mushrooms, sliced
  • 3 cups broccoli florets
  • 1 large zucchini, sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon shallots, chopped
  • angel hair pasta
  • 1 cup parmesan cheese, shaved
  • olive oil
  • 1 tablespoon butter
  • pinch red pepper flakes
  • salt and pepper

Put a large pot of generously salted water to boil. While you're waiting for it to boil, chop all of your veggies and spread on a roasting tray. Drizzle with olive oil and some coarse kosher salt. Roast veggies on 450 for about 15 minutes so they are cooked, but still a little crispy.

When water is boiled, add pasta to cook for about 3 - 5 minutes, so it is almost cooked to your desired tenderness, but not quite. Before you strain the pasta, scoop out about a cup of the starchy water and reserve (a thick mug works well.) Strain the pasta.

In a large sauté pan over medium heat, melt better and add a little olive oil. Sauté garlic and shallot until tender and add a pinch of red pepper flakes. Add all the crunchy veggies and stir together with garlic and shallots.

Then add your desired amount of pasta on top of the veggies. This is where the reserved starchy water comes in. Add it slowly to help loosen up the pasta. Mix together.

Top with the cup of cheese and give it a final stir. The cheese will melt and add a slight creamy texture to the dish. Taste and season with salt and pepper as desired.

Feel extra virtuous and serve with a salad of arugula, sliced tomatoes and a little more parmesan cheese. Drizzle with olive oil, balsamic vinegar and a little salt. Enjoy!

5 comments:

  1. I really like this recipe, it looks so simple to make and delicious! I like the fact that you kept some of the water, I don't like my pasta dry

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  2. I'm so glad you liked it! I really enjoyed and learned a lot about how we can take our own health into our hands, rather then letting doctors just "fix" us with medicine. It sure does make you think! I think I'm going to buy their book and I'll share it with you, apparently it has some recipes!

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  3. What a great recipe. Thank you for sharing it with us :) Going to make it asap. Have a good day. I look forward to more recipes.

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  4. Sounds like a cool doc and a cool recipe. I'll have to try both!

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  5. Yum! Except if this is inspired by Forks Over Knives, definitely ditch the cheese and add a handful of chopped walnuts (I just break them up by hand).

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