Tuesday, March 11, 2014

Weeknight Vegetarian Pasta

What do you make when you have no ideas, you don't want to go to the grocery store or can't get there and you're hungry now?  For me, it's always pasta.  It's one of the main reasons (though there are many) why I can't be gluten-free.
When you're already hungry and you need to make something to eat now, it has to be quick.  And since pasta takes less than 15 minutes to cook, you can't really beat it.  

The tricky part comes to what you're going to put with your noodles.  Spaghetti is a good option, but it can get old quickly and alfredo can be too heavy.  We always seem to have some medley of fresh veggies in the fridge and a little bit of spiciness never hurts anything.

This recipe is totally adaptable to whatever you've got hanging around.  You can even use leftover vegetables from a earlier meal (just adjust your cooking time so they don't get too soggy) and add as little or as much spice as you and your family prefers.
1 lb. angel hair pasta
3 Tbsp. +/- olive oil
2 cloves garlic
4 carrots, sliced
1 head of broccoli
2 zucchini, sliced
1-2 Tbsp. red pepper flakes
fresh parsley, chopped
salt & pepper

1.  Cook pasta according to package directions.

2.  While pasta is cooking, heat olive oil in large skillet.  Sauté garlic until translucent then add in carrots, broccoli, zucchini and red pepper flakes.  Cook until all the vegetables are crisp-tender.

3.  Stir pasta into the vegetables and mix until the veggies are evenly dispersed (you can add more olive oil if needed).  Season with fresh parsley, salt and pepper.

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