Veggies are definitely one of the simplest and most versatile foods to cook. There is so much you can do with them.
Pick your veggies, pair it with a grain (like pasta, couscous or quinoa) and them top it off with a sauce or some spices to jazz it up.
It’s quick, it’s easy and it’s healthy.
And that’s what inspired this week’s pasta primavera.
I had some delicious red peppers that were on sale at the grocery store, so I built my meal around them.
I used pasta as my grain and had it cooking while I worked on the veggies.
For the veggies based I used my peppers, half an onion, a zucchini, garlic and spinach.
Throw them into a pan with some olive oil and cook until they are just starting to get tender. Add the spinach toward the end because it doesn’t need to cook as long.
When everything’s done, scoop some pasta onto a plate and top it with your veggies.
Then pick your seasoning. The first time I made this, I used my favorite balsamic vinegar and some parmesan cheese.
When I cooked the leftovers I used some jarred pasta sauce with a sprinkle of cheese.
The pasta sauce version was more tasty in my book, but it’s fun to start with simple bases and then experiment with different sauces and flavorings.
I’m excited for the start of fall as more fall veggies will be available in the grocery store. I’m looking forward to enjoying roasted squash again!