Fresh seasonal vegetables, gorgeous colors, and a nice light dish..the perfect Summer pasta! Can’t wait for you to try. Be sure to tag me if you do!
1 box of pasta—Banza is my favorite but in this recipe I tried Jovial..wasn’t a huge fan!
2 yellow squash/or zucchini
1/2 onion diced
1 c matchstick carrots
1 bell pepper sliced
1 c cherry tomatoes—cut in halves!
1/4 c pasta water
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp minced garlic
Salt & pepper
1/4 Parmesan cheese *recommended :) adds a nice creaminess to the pasta
Protein: I used Trader Joe’s jalapeño chicken sausage. Add this into the veggie melody before you add the pasta. It doesn’t take long to cook!
Heat a large skillet with about 2 tbsp olive oil on medium. Add the onions—let them cook for a few minutes, turning a nice translucent color. Add in the remaining veggies and seasonings..in a separate pot, bring water to a boil and cook pasta to your liking! TIP: for GF/Chick Pea pasta..use LOTS of water (more than it recommends..I fill up the pot about 3/4 full..and stir often. Don’t over cook! Whatever the box says..cook for a little less. You don’t want squishy noodles..at least I dont!
Once the pasta is cooked—reduce the skillet heat to low and add the pasta to the veggies. Mix everything together—add in the 1/4c reserved pasta water. Stir! Add in the parmesan cheese! Top with some fresh basil if you have it and then it is ready to serve.
Leftovers are perfect for lunch the next day!