italian rigatoni.

Playing around in the kitchen, adding a little of this and a little of that. You never know what may turn out.

The other day, I beget a new dish of some sort; I call it "Italian Rigatoni". And that's the best part about creating

a new recipe-you get to name it yourself.

>>Italian Rigatoni

2 cups of finely chopped kale or spinach

1 cup of mushrooms, chopped

1/2 medium-sized onion, chopped

1 1/2 sliced carrots

1 medium-sized bell pepper, chopped

1 jar of your favorite pasta sauce

1 cup of whole wheat rigatoni pasta

1/4 tsp. sesame oil

olive oil

Directions:

Boil pasta according to package, adding salt to taste. In a iron skillet, begin stir frying the onion with about 2 tablespoons of olive oil until the onion is golden brown; place in a big glass bowl. Next, in the skillet, cook your choice of kale or spinach, mushrooms, and peppers with another 2 tablespoons of olive oil until tender; add to the bowl. Then, stir fry the carrots with more oil until they are tender, but still crunchy. Mix all the vegetables together in the bowl along with the sesame oil. Next, add the rigatoni and pasta sauce, stirring until everything is blended. Serve with a salad and garlic bread; enjoy! 

*side note*: Water may need to be added while stir frying the vegetables to speed the process along. You can also put a lid on top of the skillet while they cook.