Easy Veggie Scampi with Whole Wheat Thin Spaghetti

| November 8, 2013 | 2 Comments

This recipe for Easy Veggie Scampi is a fabulous lunch to enjoy with friends, and was created for my client Campbell’s. All opinions are my own.
Veggie Scampi with Thin Spaghetti

Okay, I know we are all in full-holiday mode here … but can we talk about lunch for a minute? While I love the idea of doing lunch ala Carrie Bradshaw with my best girls, it seldom happens. Even with both kids in school full-time, somehow there never seems to be enough hours in the day to get everything done — and there’s certainly not enough time for lunching.

But that doesn’t mean you can’t have an amazing lunch at home. In fact, with easy and relatively hands-off recipes like this, lunching at home becomes pretty darn doable.

It’s a good thing.

Veggie Scampi Ingredients

Easy Veggie Scampi with Whole Wheat Thin Spaghetti? It’s a quick and easy recipe that is relatively hands-off. And it’s so tasty that you will love every veggie-filled bite.

Filled with rich mushrooms, warm tomatoes and tender artichoke hearts, this scampi mixed with whole wheat thin spaghetti pasta is anything but typical. It’s hearty and warm — a happy vegetarian dish that you will love eating. The ready-to-go sauce (it’s Campbell’s Skillet Sauce) in Scampi brings the whole dish together. And if you wanted to share it with your besties? Well that works too — it’s like doing the whole lunching thing at home. And totally just as fun.

Veggie Scampi

Want to dig in?

Easy Veggie Scampi

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: serve 4, as lunch

Easy Veggie Scampi

Ingredients

1 tbsp extra virgin olive oil
8-oz whole mushrooms, quartered
1 small yellow onion, quartered and sliced
1/2 tsp kosher salt
1 cup grape tomatoes, rinsed
1 9 oz. box frozen artichoke hearts, defrosted and quartered
1 pouch Campbell’s Scampi Skillet Sauce
1/2 lb whole wheat thin spaghetti, prepared

Directions

  1. Heat the olive oil in a large skillet with a cover. Add the mushrooms and onions and sprinkle with salt. Cover, and cook for 15 minutes, stirring occasionally. The onions should soften and the mushrooms release some of their water.
  2. Uncover, and stir in the tomatoes and artichoke hearts. Let cook for 5 minutes.
  3. Stir in the Campbell’s Scampi Skillet Sauce. Bring to a boil and then add the cooked thin spaghetti. Toss well.
  4. Serve immediately. This is especially great with a sprinkle of parmesan cheese.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sarahscucinabella.com/2013/11/08/easy-veggie-scampi/

This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.

Category: lunch, pasta, Recipes, Reviews, Contests and More, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

Trackback URL | Comments RSS Feed

  1. patsy says:

    I have seen those sauces in the store, but wasn’t too sure about them… good to know that they are yummy and work well when mixed with some nice healthy ingredients!

  2. Kate says:

    I love mushrooms with my pasta.

Leave a Reply

Your email address will not be published. Required fields are marked *