Description
This is more a guideline than a proper recipe. Use whatever vegetables and pasta you have on hand. It’s quick and delicious. A great way to highlight summer’s produce.
Ingredients
- 12 oz spaghetti (I used brown rice but any variety will work)
- 2 tablespoons olive oil
- 1/2 red onion, sliced thin
- 1 garlic clove, minced
- 12 medium asparagus spears, sliced into 1-inch spears
- 1 large yellow pepper, sliced into 1-inch pieces
- 1 medium zucchini cut in half length wise and sliced into 1/4 inch- moon shaped slices
- 1/2 head large or 1 small head of broccoli cut into 1/2 inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 3 cups your favorite marinara
- 1/2 cup grated parmesan cheese
Instructions
- Fill a large pot of water and bring to a boil; cook pasta for recommended time on the package.
- In a small sauce pan, heat the marinara over low heat.
- Meanwhile, heat the olive oil in a large sauté pan over medium heat; add onions and cook about 5 minutes until soft and starting to caramelize. Add minced garlic and cook for 1 minute. Add asparagus and cook for 1-2 minutes. Add the rest of the vegetables and sauté for about 5 minutes just until the veggies are starting to soften up. (I like my veg with a little crisp to it so cook longer if desired.)
- Season the vegetables with salt, garlic salt, onion powder, oregano and basil. Turn the heat off the vegetables while you prepare the pasta.
- Drain the pasta well and then put it back into pot that you cooked it in. Add the warmed marinara and a small handful of parmesan cheese.
- Divide the pasta among 4 bowls and top with a healthy dose of sautéed vegetables. Top with more parmesan if desired.