Brown Rice Tagliatelle with Veggie Bolognese
Recipes
Ingredients
- 1 carrot, peeled
- 1 zucchini
- 1 summer squash
- 1 small eggplant
- ½ small onion
- 1 clove garlic
- 4 sprigs of fresh thyme
- 3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 2 cups jovial Diced Tomatoes
- One box of jovial Brown Rice Tagliatelle
Instructions
- Add the carrot, zucchini, summer squash, eggplant, onion and garlic to the bowl of a food processor. Pulse until coarsely chopped.
-
In a large skillet saute the oil, thyme and vegetables on medium heat for 3 minutes.
-
Add the tomatoes and salt to taste. Cover and cook on low for 25 minutes, stirring occasionally.
-
Cook the pasta according to package instructions.
-
Drain the pasta, toss with the sauce and serve.
Tips
You may substitute other seasonal vegetables of your choice.
