I’ve been meaning to share this quick and easy pasta recipe with you for a few weeks. I debated about whether or not it was too simple to share. And, it is a very simple recipe. But, it’s recently become a favorite at my house, and after making it for dinner the fourth week in a row, I decided it needed to be shared.
You may find it hard to believe that this has recently become one of my husband’s favorite foods. Of course, he’s a bigger fan of salads than I am, so maybe it’s not really much of a surprise. It doesn’t really sound like “man food” since it is loaded with veggies, but he seems to really like it. He’s been the one requesting that I make it week after week. And, I’m not complaining… I like it, too.
Of course, I also love how simple this dish is to make. In the time it takes to cook the veggies, you can cook the pasta to al dente. Then, all you have to do is toss it all together and throw some freshly grated cheese on top. It’s really that fast and easy!
The other thing I love about this recipe is how versatile it is. You can substitute whatever vegetables you have on hand, or whatever is fresh and in season. I know I’ll be making this a lot over the summer when we have lots of fresh veggies from our CSA. You can play around with the pasta, too. My husband likes long noodles, so I’ve been using whole wheat thin spaghetti. But, whatever you prefer will be just fine. Just be sure not to overcook the noodles. The pasta is a large part of the dish, so you want the texture to be just right!
Easy Pasta with Vegetables
(Makes about 2 large servings, or 4 side servings)
- 5 ounces whole wheat thin spaghetti
- 1 tablespoon extra virgin olive oil, plus additional for drizzling
- 5 cups vegetables, cut into bite sized pieces
(I used bell peppers, asparagus, and squash)
- 1/4 cup vegetable broth
- 2 tomatoes, diced (about 1 – 1 1/2 cups)
- Freshly grated parmigiano-reggiano cheese
Cook the spaghetti to al dente, according to the package directions.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the vegetables, and saute until tender, but not too soft.
Drain the pasta and add to the pan with the vegetables. Add in the vegetable broth and diced tomatoes and toss with the pasta and vegetables until the dish is warm and everything is heated through.
Transfer the pasta and vegetables to a serving dish. Drizzle with olive oil and top with freshly grated parmigiano-reggiano cheese. Serve immediately.