PP Rice/Veggie Entree

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes 





  • any whole-grain pasta (½ pkg will make two large servings)
  • 8 oz. mushrooms
  • ½ red pepper
  • ½ red onion
  • ½ can artichoke hearts, quartered
  • ½ can hearts of palm
  • 1 c corn kernels
  • ½ c cherry tomatoes
  • 2-4 handfuls of raw spinach
  • ¼ c no-oil marinara or ½ c kimchi (depending on your preference (marinara mild or kimch spicy) 


  1. Cook pasta according to package directions. You will need about ½ package for two large servings. Drain pasta and set aside. 
  2. Wash and slice mushrooms, place in a microwave-safe bowl and cook for 2 minutes. 
  3. Chop red pepper and red onion. Place in a microwave-safe bowl and cook for 2 minutes.
  4. Slice hearts of palm into bite-sized pieces. 
  5. Cut tomatoes in half.
  6. Place a handful of raw spinach on each plate.
  7. Place cooked pasta in a bowl and mix it with either the marinara or kimchi sauce. When well combined, place the pasta directly on top of the plated raw spinach. 
  8. Arrange the mushrooms, red pepper, red onion, artichoke hearts, corn, hearts of palm, and tomatoes on top of pasta.
  9. Heat in microwave.

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