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My BigMouth Blog | A Blog by Jason Glover

Improv Italian Style Lunch

Improv Italian Style Lunch - Dads That Cook

By Jason Glover

DifficultyBeginner

Sometimes the best recipes are made on the fly! This delicious dish combines yuba sheets (or pasta, if you choose), tons of fresh veggies, and flavorful broth for an Improv Italian Lunch!

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Yields2 Servings
Prep Time10 minsCook Time17 minsTotal Time27 mins

 olive oil
 ½ yellow onion, diced
 2 cloves garlic, minced
 2 cups hot water
 ½ cup cherry tomatoes, halved
 ½ cup sliced mushrooms
 ½ cup sliced zucchini
 1 handful red peppadew peppers
 1 splash white wine
 salt and pepper, to taste
 Italian seasoning, to taste
Tools
 large bowl

1

Begin by soaking the yuba sheets (if using) in warm water for about 10 minutes. Then remove and cut into strips. (If using lasagna noodles, cook the noodles to al dente, then cut into strips.)

2

Heat a bit of olive oil in a large sauté pan or cast iron skillet over medium heat.

3

Sauté the onion and garlic for about 2 minutes, until softened and fragrant.

4

Add the cherry tomatoes, mushrooms, zucchini, and peppadew peppers. Stir in a splash of white wine and season to taste with salt, pepper, and Italian seasoning. Sauté for 5-6 minutes, until the veggies have softened and browned slightly.

5

While the veggies sauté, make 2 cups of broth by mixing the Better Than Bouillon with the hot water.

6

Stir in the broth and the yuba sheets (or lasagna noodles). Simmer for 5-7 minutes.

7

Serve hot and delicious!

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Ingredients

 olive oil
 ½ yellow onion, diced
 2 cloves garlic, minced
 2 cups hot water
 ½ cup cherry tomatoes, halved
 ½ cup sliced mushrooms
 ½ cup sliced zucchini
 1 handful red peppadew peppers
 1 splash white wine
 salt and pepper, to taste
 Italian seasoning, to taste
Tools
 large bowl

Directions

1

Begin by soaking the yuba sheets (if using) in warm water for about 10 minutes. Then remove and cut into strips. (If using lasagna noodles, cook the noodles to al dente, then cut into strips.)

2

Heat a bit of olive oil in a large sauté pan or cast iron skillet over medium heat.

3

Sauté the onion and garlic for about 2 minutes, until softened and fragrant.

4

Add the cherry tomatoes, mushrooms, zucchini, and peppadew peppers. Stir in a splash of white wine and season to taste with salt, pepper, and Italian seasoning. Sauté for 5-6 minutes, until the veggies have softened and browned slightly.

5

While the veggies sauté, make 2 cups of broth by mixing the Better Than Bouillon with the hot water.

6

Stir in the broth and the yuba sheets (or lasagna noodles). Simmer for 5-7 minutes.

7

Serve hot and delicious!

Improv Italian Style Lunch

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