1. 1 16 oz pack of baby bella mushrooms (diced)
  2. 1 c lovely packed baby spinach
  3. 1 red bell pepper (julienned)
  4. 1 leek (diced)
  5. 1 large carrot (peeled)
  6. 1 yellow zucchini (grated)
  7. 4 tsp garlic (minced)
  8. 4 tsp olive oil
  9. chives (finely chopped for garnish)
  10. penne/bowtie/rigatoni pasta of choice
  11. 1/3 bottle of bertolli "olive oil & garlic" pasta sauce
  12. 1 c heavy cream 
  13. 1 tsp crushed red pepper
  14. 1 1/2 tsp mccormick's cajun seasoning



  1. Cook 1/2 box of pasta as per instructions on box.  
  2. While pasta is cooking, sauté garlic until golden brown in a large nonstick pot.
  3. Add the chopped leeks and cook until translucent.
  4. Shred the carrot directly into the pot (using a peeler) and cook until tender.
  5. Grate the zucchini directly into the pot and cook until zucchini smell goes away.
  6. Add the red pepper and cook for an additional 2-3 minutes.   
  7. Add the mushrooms and cook until browned and reduced in size.
  8. Add the spinach and cook until it wilts about 1-2 minutes.  
  9. Remove the veggies from heat and set aside. 
  10. To make the pasta sauce:  Sauté the remaining two tsp of minced garlic over low heat until golden in the remaining 2 tbs of olive oil (use a saucepan or nonstick pot).  
  11. Add the crushed red pepper and cook for 1-2 minutes. 
  12. Add the cajun seasoning and let bubble until fragrant (about 1-2 minutes).  Do not let the garlic or crushed red pepper burn!
  13. Add the cream and let simmer until it starts to lightly boil.  Immediately add the bertolli sauce and stir until well blended.  
  14. Mix the pasta with the veggies and sauce.  Garnish with finely chopped chives before serving.