Mixed Vegetable Pasta
This Vegetarian pasta is on the table in less than 30 minutes, making it a good weeknight meal option. Feel free to toss in whatever veggies you like -- bell pepper, zucchini or some chopped spinach all make nice additions. This recipe makes 2 servings.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
8 ounces spaghetti or linguine noodles
2 tablespoons olive oil
8-10 cherry tomatoes, washed and sliced in half
1 small red or sweet onion, thinly sliced
1 yellow Summer squash, sliced into 1/3" rounds
1/2 cup pitted Kalamata olives
1/2 cup chickpeas, rinsed and drained
2 cloves garlic, minced
Handful of freshly chopped basil or Italian parsley (or a combination)
Freshly cracked black pepper
Freshly grated parmesan, for serving
Cook pasta to al dente according to package instructions. Drain and set aside. Be sure to reserve 1/2 cup of the pasta cooking water before draining.
Heat oil in a large skillet to medium. Add onions and cook for 4-5 minutes, until the onions begin to soften and become fragrant. Add squash, tomatoes, chickpeas and garlic and cook for two minutes more. Add pasta, pasta water and olives; toss to combine. Let pasta cook for 3 minutes to reduce the water. Remove from heat and add parsley and/or basil; toss to combine.
To serve, arrange pasta in serving dishes and season with pepper. Garnish with cheese and enjoy!