Pasta Pomodoro used to have a veggie rich dish I liked called “Verdure.” Like the name implies it’s a huge plate of green veggies like asparagus, broccoli, brussels sprouts, zucchini, and spinach with some mushrooms and sun dried tomatoes for flavor. When I checked the website to see if I remembered it correctly, I found they no longer serve it. So I made my own.
The problems with this dish as they made it was that it was served either with garlic and olive oil, which is not healthy, or with a pomodoro sauce that was probably also drenched in olive oil. So naturally I eliminated those options. I don’t like the idea of drowning all those bright green veggies in tomato sauce, so I just used dried herbs, s&p, and a little balsamic. And plenty of fresh garlic.
The other problem is that the dish as served was main dish sized, but had no starch. You had to order the starch as an extra. You could add penne, faro, or white beans. Weird. But I guess too many people are still afraid of starch, and think the more green veggies the quicker they reach nirvana.
1/2 lb brussel sprouts halved or quartered, depending on size
1 broccoli crown, separated into florets
2 zucchini, quartered lengthwise and sliced
1 C sliced mushrooms
1-2 C chopped asparagus
1 C baby spinach
1/4 C chopped rehydrated sun dried tomato
3-4 cloves garlic, minced
1 can white beans drained and rinsed
balsamic vinegar to taste
Optional: pinch red pepper flakes, sliced kalamata olives, a spoonful of capers
Starch of choice for serving: potatoes, pilaf, polenta
In a large skillet or wok, steam fry the broccoli and brussels sprouts covered for a couple of minutes. When they’re almost done, add the zucchini and asparagus and continue cooking. When the veggies are cooked to your preference, add the spinach, beans, garlic, balsamic, and optional seasonings and heat through. Serve over or alongside the starch of choice.