Veggie Pasta
Who doesn't like Italian food? Well, this flavorful, healthy pasta is one of my regular weeknight dinner recipes. Light, yet filling, it is just perfect!


Ingredients:

whole grain pasta (rotini) - 2 cups
diced carrots + peas - 1/2 cup
yellow squash (cut) - 1
pasta sauce - 7 tbsp
olive oil - 1 tbsp
oregano - 1 tsp
basil - 1 tsp
juice of half a lemon
grated parmesan cheese - 2 tsp
freshly ground pepper
salt to taste

Method:

Boil pasta, carrots and peas in water until cooked and drain. (Do not use a lot of water, and try not to throw it away - it has nutrients!) Fry pasta sauce in olive oil for a minute along with squash, oregano, basil, salt, pepper and a teaspoon of cheese. Add cooked pasta and vegetables. Stir well for a couple of minutes and remove from fire. Squeeze lemon and serve with a topping of the remaining cheese.
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