Pasta with Fresh Garden Veggies

Here is a new recipe we just tried. It was pretty enjoyable and fun to use some garden produce!

Pasta with Fresh Vegetables

Ingredients:

• 8 ounces uncooked penne pasta
• 1 cup sliced fresh carrots
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1 cup fresh broccoli florets
• 1 cup sliced yellow summer squash
• 1 cup chopped green pepper
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chopped fresh plum tomatoes
• 5 teaspoons grated Parmesan cheese

Directions:

Cook pasta according to package directions; drain. Meanwhile, in a large nonstick skillet, saute the carrots in oil until crisp-tender. Add the garlic; cook for 1-2 minutes or until garlic is tender. Stir in the tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Stir in pasta; sprinkle with cheese. Yield: 6 servings.

Note: I made a few changes, I know, as usual. I substituted Barilla whole wheat pasta to give it more fullness and well, prego needs more fiber. I also changed out the broccoli for zucchini since I had it on hand and well, prego doesn't need all that gas either. I would serve it up with a italian marinated chicken breast grilled or otherwise and enjoy!