Sometimes it’s great to just throw some fresh veggies together and call it a dinner. To make this a more balanced meal I added pasta. To make this a quick weeknight dinner I didn’t fuss with a sauce. Instead, I cooked the veggies in extra olive oil, wine, and lemon juice. The veggies will be done cooking by the time the pasta is ready. Presto, dinner ready in under 30 minutes!
Not having a sauce allows you to enjoy the flavors that the fresh veggies have to offer. Using fresh rosemary seemed like the natural thing to do. Rosemary is one of my favorite herbs. It never fails to bring a dish to another level with its subtle woody flavor. And plus, the familiar fragrance always reminds me of Thanksgiving.
This dish didn’t need anything else, except the lemon juice at the end to brighten it up. If you’re not a rosemary fan, use your favorite herb instead. Feel free to use whatever veggies you have to make it your own as well. The point is to end up with a simple, yet delicious dinner, ready in a jiffy.
Fresh Veggie Pasta
vegan, soy-free, nut-free, gluten-free option*
serves 4 to 6
- 12 ounces dried pasta, wheat (*use gluten-free)
- 3 tablespoons olive oil
- 2 cups green peas, fresh or frozen
- 1 large yellow squash, cut into bite-sized chunks
- 1 small red onion, cut into eighths
- 5 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1/3 cup julienned sun-dried tomatoes, packed
- 1/4 cup dry white wine
- 4 ounces mushrooms, sliced
- juice from 1 lemon
- salt and pepper, to taste
- Cook pasta al dente, according to directions. Drain and set aside.
- While pasta is cooking heat oil in a large nonstick skillet. Add peas, squash, and onion. Cook for 2 to 3 minutes.
- Add garlic, rosemary, tomatoes, and wine. Cook for 3 to 5 minutes to let alcohol reduce.
- Add mushrooms and lemon juice. Cook for 2 to 3 minutes or until mushrooms have released their water.
- Remove from heat and toss with pasta. Season with salt and pepper. Enjoy!