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!


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


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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