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Monday, March 5, 2012

Penne with Spring Vegetables

Since today was Meatless Monday and National Nutrition Month, I decided to make s yummy filling pasta dish for my family for dinner.  Penne with Spring Vegetables is a great, fast way to get creative with your favorite veggies, or even clean out your fridge.  The overall reviews from my husband and kids were positive; however, D'reardon wished it had chicken in it, and Mia after eating a few veggies switched to just eating the penne.  Jordan and I loved it, we ate seconds!!  Here's the recipe... Enjoy!

Penne with Spring Vegetables
Serves 6-8

1 box Whole Wheat Penne Pasta (or any short pasta, bowtie-rotini-etc)
1/4 cup Extra Virgin Olive Oil
1/2 cup Chopped White Onion
2 cloves Garlic, minced
1 bunch Asparagus, trimmed + cut into 1in pieces
1/2 pint Grape Tomatoes, cut into halves
1 small Yellow Squash, cut into small chunks
1 small Zucchini, cut into small chunks
3/4 cup Vegetable broth (or Chicken broth)
Salt and Pepper to taste
6 fresh Basil Leaves, cut into ribbons
Grated Parmesan Cheese

Cook pasta according to package.  Heat olive oil in a large skillet, over med-high heat.  Add onion and garlic. Saute 3-4 minutes, stirring occasionally.
Add asparagus, and continue cooking for 3 minutes.  Add zucchini and squash, saute an additional 2-3 minutes.  Then add the tomatoes, cook until tender. 
Season with salt and pepper. Add broth, and reduce heat to simmer, until cooked through.
Drain pasta, and add it to skillet.  Toss, sprinkle with fresh basil and grated Parmesan cheese.  Serve, and enjoy!!

Bonus- D'reardon just went into the fridge for a snack, and he pulled out the leftovers... and ate it cold.  "this would be a good pasta salad, too"... Hot or Cold, get creative with your Pasta and Vegetables.

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