Quick Veggie Pasta Recipe
My favorite meals are the fast ones that just come together. Fresh, tasty, and healthy. I tend to work with what I have which is why I try to keep lots of vegetables on hand. Keeping a variety of both fresh and frozen vegetables allows me to create these variations of dishes without having to spend a lot of time in the kitchen. At the peak of the season in summer, I always have a little of this and a little of that but not much time inside; growing those vegetables takes a lot of outdoor work!
Here’s the basis of a dinner recipe. I used what I had on hand so feel free to substitute your favorite vegetables. You can also play to your own personal vegetable preferences. Substitute spinach for kale, baked butternut squash for the tomato, diced zucchini for the bell pepper. Don’t limit yourself! Add a simple baked fish with a squeeze of lemon juice to round out the meal.
Ingredients:
1 16oz box wagon wheel or penne pasta
1 tablespoon olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and diced
1 bell pepper diced
1 small head of broccoli, roughly chopped
2 cups curly leaf kale, roughly chopped
1 cup grape tomatoes, halved
2 tablespoons olive oil
½ freshly grated parmesan cheese
Place a large pot of water over high heat and bring to a boil. Place broccoli in a steamer basket on the boiling water and steam until just tender. Remove broccoli and set aside. Add pasta to the boiling water and cook according to directions on the package. After draining, place the pasta in a large bowl and add 2 tablespoons of olive oil. Mix well to coat pasta.
In a large skillet, heat the 1 tablespoon of olive oil over medium-high heat. Add the onion, garlic, and bell pepper, cooking until soft, about 5 minutes. Add the kale and continue to cook until the kale has softened, about 2-3 minutes. Add the grape tomatoes and cook just until softened.
Add the kale mixture and the broccoli to the pasta in the large bowl. Add the parmesan cheese and mix well until all the vegetables are coated. Serve warm with a sprinkle of freshly grated parmesan cheese.
Here’s the basis of a dinner recipe. I used what I had on hand so feel free to substitute your favorite vegetables. You can also play to your own personal vegetable preferences. Substitute spinach for kale, baked butternut squash for the tomato, diced zucchini for the bell pepper. Don’t limit yourself! Add a simple baked fish with a squeeze of lemon juice to round out the meal.
Ingredients:
1 16oz box wagon wheel or penne pasta
1 tablespoon olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and diced
1 bell pepper diced
1 small head of broccoli, roughly chopped
2 cups curly leaf kale, roughly chopped
1 cup grape tomatoes, halved
2 tablespoons olive oil
½ freshly grated parmesan cheese
Place a large pot of water over high heat and bring to a boil. Place broccoli in a steamer basket on the boiling water and steam until just tender. Remove broccoli and set aside. Add pasta to the boiling water and cook according to directions on the package. After draining, place the pasta in a large bowl and add 2 tablespoons of olive oil. Mix well to coat pasta.
In a large skillet, heat the 1 tablespoon of olive oil over medium-high heat. Add the onion, garlic, and bell pepper, cooking until soft, about 5 minutes. Add the kale and continue to cook until the kale has softened, about 2-3 minutes. Add the grape tomatoes and cook just until softened.
Add the kale mixture and the broccoli to the pasta in the large bowl. Add the parmesan cheese and mix well until all the vegetables are coated. Serve warm with a sprinkle of freshly grated parmesan cheese.
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This content was written by Megan Mignot. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.
