As our garden begins to produce fresh vegetables one of my favorite meals is a Veggie Pasta dish. The original recipe came from a Weight Watchers recipe. I have just made a few changes. This is a flexible recipe, use what you have on hand and enjoy! Be sure to use the freshest vegetables you can. If you don’t grow your own check out your local farmer’s market.
Easy Veggie Pasta
Ingredients:
½ pound spaghetti noodles
2 small yellow squash or zucchini (about 2 cups), julienned
2 cups of carrots, julienned
2-4 tomatoes, diced
½ cup garlic scapes, sliced thinly
¼ cup onions, diced
1 Tbsp olive oil
2 tsp Italian seasoning
Directions:
Cook the spaghetti noodles according to the package directions. After about 6 minutes add the carrots and the yellow squash. Cook until the pasta is al dente and the vegetables are tender, about 6 more minutes. Drain the pasta and the vegetables in a large colander.
While the pasta is draining, add the olive oil to a large sauté pan. Add the diced onion and the garlic scapes and cook until the onion is tender.
Add the diced tomatoes to the pan and sauté until the tomatoes are soft.
Add the seasoning to taste. Serve the pasta and vegetables with the sauce on top. Sprinkle with freshly ground parmesan cheese and enjoy!
