Monday, March 17, 2008

Veggie Pasta

1 package of noodles (about 16 oz.)
2 tablespoons olive or vegetable oil
1 carrots, sliced
1 onion, diced
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1-2 tomatoes, cut
frozen peas
frozen corn
1 tbsp. basil
salt and pepper, to taste
garlic powder, to taste
grated parmesan cheese

Cook and drain noodles. Heat oil in a skillet over medium-high heat. Cook carrots, onion, zucchini and squash in oil, stirring frequently until veggies are crisp-tender. Stir in remaining ingredients, except cheese. Cook until hot. Serve veggies over noodles. Top with cheese.

Optional: Add grilled chicken to pasta

*This is one of my favorite recipes. It's easy to make the perfect portions and it's healthy. You can change the ingredients to make it the way you want it. Any vegetable works well with it. And it's great for the times when you have random veggies that you need to get rid of

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