Friday, August 01, 2014

Pasta and Veggies in 15 Minutes or Less

This is a great little recipe when you don't have much time to cook, or if it's a little too warm to start the oven. My supply of fresh ingredients is running low so I experimented with what I had on hand. Use your favorite fresh veggies for this healthy recipe. I used gluten-free penne pasta and my family grated some fresh parmesan cheese over the top.
Ingredients:
1 bunch of fresh asparagus, I use the tips
12-14 grape tomatoes
2 cups sugar snap peas
2 T olive oil
Garlic, 1 clove, minced or 1 tsp garlic powder
1/3 c vegetable stock
Fresh basil, I cut 2 leaves
Penne pasta (12 oz box)
Salt and pepper to taste
Freshly grated cheese, optional
Directions:
Boil the pasta in salted water about 7 minutes, uncovered. In a skillet, add the other ingredients, garlic and oil first, then the stock. Add the fresh herbs and veggies to the skillet and heat over medium heat about 7-8 minutes, stirring occasionally. When the pasta is cooked and drained, add the veggie mixture. Stir and enjoy!
Love and peace,
~ Simply Tammi

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