Veggie Pasta!

Veggie Pasta

Colors of the rainbow. They’re supposed to be healthy for you, right? By eating various colors, you’re getting a multitude of different nutrients (see more below). It’s not only healthy – it can be delicious! Think of a fabulous salad with lettuce or other greens, fruits, veggies and maybe topped with some black beans? Sounds delicious – and it’s good for you, but it’s even better if you have a range of colors.

When I make this pasta, it’s always a wee bit different, depending upon what veggies I have available. Use the quantities that you like AND the veggies that you have on hand. This can be made a little differently every night…

VEGGIE PASTA

I start a pot of water boiling for pasta – and I start the veggies cooking about 10-12 minutes prior to when the pasta will be done. I have everything cut fairly thin so it cooks quickly. In this version I used asparagus (about 8 stalks), 1/2 vidalia onion, 1 zucchini, most of 1 carrot, 1/4 red pepper. Turn on a skillet (or stir fry type skillet) – I don’t use non-stick for this, because I have heat set to medium most of the time. A few glugs of olive oil in the pan and once shimmering, add the cut up veggies. Sprinkle a little dill, salt and pepper, or whatever you like. Once it starts to brown, turn it down. (Can turn off for a bit if you start too early, then turn back on a few minutes before pasta is done). Stir periodically.

Drain the pasta and top with veggies – not shown… the parmesan 😉 The more the merrier, I say, hehe.

Eating the colors of the rainbow is easily described HERE. If you’re cognizant of the fact that the more color the merrier, you may start to throw other “colors” into your foods. It will boost more than nutrients, the flavor profile will be out of this world!

Green – broccoli, green grapes, corn, okra, lettuce, kale, swiss chard, avocado (and more!)

Red – think tomatoes, radishes, beets, watermelon, cherries, strawberries, red peppers… (and more!)

Blue/Purple – think blueberries, eggplant, red cabbage, red grapes, (somehow, I see apples are also lumped into this category), radicchio lettuce, plums, figs (and more!)

Yellow/Orange – think yellow pepper, sweet potatoes, carrots, pumpkin, cantelope, oranges, tangerines, nectarines, squash, (and more!)

Brown/White – potatoes, mushrooms, cauliflower, garlic, onions (and more!)

Give it a whirl with different (in season veggies are best!) veggies – Let me know your favorite combinations!

Happy end of June y’all! See you back here in July… 😂

👩‍💻 Until next time…

2 thoughts on “Veggie Pasta!

  1. Sheila

    I make a version of this most days, if no Shrimp or cooked chicken tender may use protein pasta, love to throw in few walnuts too, maybe tablespoon of pesto from jar, yummm

    Liked by 1 person

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