Ingredients:
- 12 oz (about 340 grams) of your favorite pasta (whole wheat, gluten-free options, chickpea pasta, or regular)
- 2 tablespoons olive oil
- 3-4 cups of assorted seasonal vegetables (such as asparagus, Brussels Sprouts, cherry tomatoes, zucchini, bell peppers, broccoli, etc.)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: Fresh herbs like basil or parsley, grated Parmesan cheese, and red pepper flakes
- Optional: For additional protein, can add cooked shrimp, cut up cooked chicken, or top with a piece of grilled fish.
Instructions:
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Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water for later. -
Sauté the Vegetables:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. -
Add the harder vegetables first (like asparagus and bell peppers) and cook for a few minutes. Then add the softer ones (like cherry tomatoes and zucchini). Sauté until all the vegetables are just tender but still vibrant and crisp.
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Combine Pasta and Vegetables:
Toss the cooked pasta into the skillet with the vegetables. Add a splash of the reserved pasta water to help the sauce cling to the pasta. -
Season with salt and pepper, and stir everything together until well mixed. If using, sprinkle in fresh herbs and red pepper flakes for extra flavor.
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Serve the pasta hot, topped with grated Parmesan cheese if desired
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