Vegetarian Pasta for the Ravenous Meat Eater

Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 4 servings


  • 1 package linguine
  • 4 ounces grated Parmesan cheese
  • 1 shallot, diced
  • 2 cups sliced sweet bell pepper, any color
  • 2 cups broccoli, chopped
  • 1 bunch kale leaves
  • 1 16-oz can diced tomatoes
  • 1 hot pepper of any variety, diced
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • lots of olive oil
  • fresh parsley (optional)


  1. Boil pasta according to package. While pasta is boiling, saute shallot on medium heat in olive oil 1 minute, then add peppers and broccoli. Cover and steam 1 minute, then add canned tomatoes, hot pepper, Italian seasoning, and salt. Cover and allow to simmer 5 minutes. Just before pasta is done, add kale leaves, turn off heat, cover, and let steam.
  2. Place pasta in large pasta bowl, drizzle with olive oil, and sprinkle with 2 Tbsps Parmesan cheese and fresh parsley, if using. Pour veggies over pasta and sprinkle with remaining Parmesan and parsley as desired. Eat to your heart’s content.

*Tip: For extra nutrients, boil a piece of kombu seaweed in the pasta water. Discard once pasta is done cooking.