Ahhh vegetable pasta... the go to meal in my house. Whenever we don't know what to have, the answer is "vegetable pasta??" Great for cleaning out the fridge and using up bits of pasta in the pantry, this meal is versatile, light, comforting, and yummy. It makes great leftovers, and is always a little different. This is what I put in the vegetable pasta tonight, but really, whatever you have is super. This is more of a method, or an idea, than a recipe.
1/2 lbs whole wheat linguine
1 small zucchini, cut into strips
1 medium yellow squash, cut into strips
1 small red bell pepper, cut into strips
1 Asian eggplant, cut into strips
1 broccoli crown, cut into small florettes
5 canned artichoke hearts
3 cloves of garlic, chopped
2 tbsp olive oil
1 handful each of fresh parsley and basil
Salt & Pepper to taste
1. Cook the noodles according to package directions, then drain
2. Heat the oil in a large skillet over medium heat. Add the broccoli and peppers and cook, stirring frequently, for about 5 minutes.
3. Add the rest of the vegetables and the garlic. Add a few tbsp of water to the pan and cover. Cook for about another 5 minutes until all the veggies are tender-crisp.
4. Toss the veggies with the cooked pasta. Add in the fresh herbs. Salt and pepper to taste. My bowl, featured above, is also topped with a few quartered pitted Kalamata olives for an extra bit of zing.