This recipe will feed a family of 4, with enough left overs to feed two more people...according to our family serving sizes. My husband loves the flavor of garlic and onion, but cannot stand to bite into a chunk of either no matter how small, so this recipe was made with powdered forms of each. I used Gluten Free pasta, but you can substitute for regular.
1. package of gluten free pasta (we did the Rigatoni)
2. 1 can of garlic onion tomato sauce
3. 16 oz of fresh frozen California mix vegetables
4. Parmesan cheese (powdered)
5. onion powder (to taste)
6. garlic powder (to taste)
7. salt (I used granulated sea salt)
Fill a large pot with warm water and sprinkle in salt until you can see it form a thin layer on bottom of pot (or about 2 tbsps of salt). Put package of GF pasta into the water, then put on stove to start to bring it to a boil. Now, most pasta instructions say to put the water on by itself first, however, I find that especially with GF pasta if you put it in the water while the water comes up to a boil the pasta is usually done by the time the water is boiling. When I say done there is a slight firmness to the pasta still. Because GF pasta is so fragile it will break into messy pieces if cooked too long. At the same time as the pasta is cooking, put a pot on the stove and steam the frozen veggies. They will finish slightly after the pasta. Once pasta is done, drain in a strainer and put back into the pot. Now add the sauce, onion powder, garlic powder and if it needs more salt add it too. However having the pasta cooked in salt water, it will be salty. Once the pasta is done and the veggies are done I will dish up the pasta, then add the veggies on top of the pasta in the eating bowl, then top the eating bowl with Parmesan cheese. YUM!
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