One Pot Pasta alla Vesuviana

Cut the onion into thin rings and finely chop the garlic and basil.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 15 leaves of Basil, fresh (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Add the garlic into the pot and fry for approx. 30 seconds. Add the onions, basil, crushed peppers into the pot and fry until the onions turn translucent.

• 2 tsp Olive oil
• ¼ tsp Crushed pepper

Add the pasta, tomatoes, and vegetable broth into the pot and let simmer as indicated on the package instructions. Stir occasionally. Add water if needed.

• 4.4 oz Farfalle, whole grain
• ¾ cup Tomato sauce, canned
• 1 cup Vegetable broth

Wash the arugula and dice the mozzarella. When the pasta is cooked turn of the heat, add the arugula and mozzarella into the pot and mix well.

• 0.7 oz Arugula
• 2.1 oz Mozzarella
• Salt
• Black pepper

Enjoy your meal!