Here's a super-easy way to cook a healthy, flavorful meal using fresh vegetables and almost any kind of pasta. Great for weeknights, and leftovers are perfect for the lunch bag.
| Servings | Prep Time |
| 2 | 15 minutes |
| Cook Time | Passive Time |
| 10 minutes | 5 minutes |
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Here's a super-easy way to cook a healthy, flavorful meal using fresh vegetables and almost any kind of pasta. Great for weeknights, and leftovers are perfect for the lunch bag.
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Ingredients
- 4 ounces pasta any kind will do; ziti or rigatoni work well
- 4 ounces summer squash zucchini or yellow squash, diced
- 4 ounces green beans cut into 1/2-inch pieces
- 1/2 onion diced
- 1 tbsp olive oil
- salt
- pepper
- 1/4 cup basil leaves, chopped fresh herbs are best; if dried, use 1 tsp instead
- 2 ounces Italian cheese, shredded Mozzarella, Parmesan, Fontina or a blend works well
Servings:
Instructions
- Place the pasta in a 10" or larger skillet. Add cold water to cover. Add salt generously. Bring to boil, then reduce heat. Continue cooking until pasta is al dente, about 8 minutes. Add additional cold water if necessary.
- While pasta is cooking, dice the squash and onion. Cut the green beans (or snap peas) into 1/2-inch pieces.
- Add olive oil to sauté pan over medium heat, then add vegetables. Add salt and pepper and toss. Cook for about 5 minutes.
- When the pasta is nearly ready, drain any remaining water. Add the vegetables to the pasta in the large skillet, toss.
- Add cheese and basil right before serving.
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