Vegetarian Asiago Campanelle

Ingredience

12 oz campanelle pasta

2 tbsp olive oil

3 cloves garlic, minced

1/2 tsp red pepper flakes (optional, for heat)

1 can (14.5 oz) diced tomatoes, drained

10 oz Spinach, roughly chopped

2 cups broccoli florets

1/2 cup vegetable broth (or 1 tablespoon Better Than Bouillon Vegetarian No Chicken, diluted in 1 cup water)

1/2 tsp dried oregano

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1/2 cup Asiago cheese, grated

2 tbsp fresh basil or parsley, chopped (for garnish)

Pokyny

1. Cook the pasta:

Bring a large pot of salted water to a boil. Cook the campanelle pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Blanch the broccoli:

While the pasta cooks, blanch the broccoli by adding it to the boiling pasta water for the last 2 minutes of cooking. Drain and set aside.

3. Prepare the sauce:

In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.

4. Simmer the tomatoes:

Stir in the diced tomatoes, vegetable broth, oregano, salt, and black pepper. Let simmer for about 5 minutes to allow the flavors to meld.

5. Wilt the spinach:

Stir in the chopped spinach and let it wilt.

6. Combine everything:

Add the cooked pasta and blanched broccoli to the skillet, tossing to coat in the tomato mixture. If needed, add a splash of the reserved pasta water to loosen the sauce.

7. Finish with cheese:

Remove from heat and stir in the grated Asiago cheese. Mix until the cheese melts slightly, creating a creamy texture.

8. Garnish and serve:

Sprinkle with fresh basil or parsley and serve immediately. Enjoy!