Recipes

Cooking Times

Ready in: 1 hour
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

• 12 oz. rotini pasta
• 1 tbsp. olive oil
• 1 cup, diced Fennel
• 3 cloves garlic, minced
• 1 cup, cleaned and diced Leeks
• 1 cup, diced Cal-Organic carrots diced
• 1 cup stems and florets, diced Broccoli
• 1 tsp. Italian seasoning
• 1/2 cup red wine
• 1 (28 oz.) can tomato sauce or salsa
• 10 oz. arugula

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes, then drain and set aside.
2. Meanwhile, heat the olive oil in a skillet. Add the fennel, garlic, leeks, carrots, broccoli and Italian seasoning and sauté for about 5 minutes, tossing frequently. Deglaze the pan with the red wine and scrape the bottom of the pan with a wooden spoon to incorporate all the flavor of the cooked vegetables. Stir in the tomato sauce or salsa and simmer for about 10 minutes.
3. Serve over the warm pasta and top with a handful of fresh arugula over each serving.