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Summer Vegetable Pasta

Submitted By:   Courtney  |  courtneyoquist.com
Prep Time:  35 minutes       Servings:  4        Comments:  4
  • Currently 4.50 / 5
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Rating: 4.5 / 5   (2 votes cast)

Filed Under:   Entrées  ,  Vegetarian  ,  Hot Day  ,  Lunch  ,  Dinner
Yum is all I have to say! This healthy meal is tasty, refreshing, and won't weigh you down in the summer eat-and-run season.

INGREDIENTS

1 sweet onion, chopped
1 yellow bell pepper, chopped
1 cup of sliced brown mushrooms
1 cup of sweet corn, drained
1 16 oz. can of artichoke hearts, halved
10 grape or cherry tomatoes, halved
1 cup of fresh spinach leaves, chopped
2 tbsp of olive oil
1 tsp of garlic powder
1 tsp of seasoning of choice
salt and pepper to tastey land
Noodles: cook enough for a serving of 4, any choice you want

METHOD

  1. Cook pasta of choice (I cooked some whole wheat rotelle) enough for 4.
  2. In a saucepan, add olive oil and onions.
  3. After a few minutes start adding the hard veges first: bell pepper, mushrooms, then corn, artichoke hearts, seasonings, finally tomatoes and spinach.
  4. Sautee lightly, as a little crunchy is pretty nice.
  5. Remove from heat, toss with noodles, top with grated cheese (quatro formaggio or parmesan).
  6. You can die now.