Easy Summer Vegetable Pasta

Ingredients

• 1 Zucchini, roughly chopped
• 2 cups diced tomatoes
• 1 Orange bell pepper, roughly chopped
• 2 garlic cloves, finely chopped
• 3 tablespoons of Olive Oil
• 3 cups cooked pasta, any variety
• 1 cup Great Northern Beans
• ½ Tablespoon onion powder (or ¼ cup chopped fresh onion)
• ½ tablespoon basil (or ¼ cup chopped fresh basil)
• Salt to Taste
• Pepper to Taste

Procedure

1. Precook pasta and beans; set aside.
2. Put olive oil in a large skillet over medium high heat.
3. Sauté zucchini, tomatoes, peppers, garlic and beans. Continue sautéing until the zucchini slightly soft, about 5-7 minutes.
4. Add in cooked pasta and spices. Simmer over low heat for ten minutes.
5. Serve while still hot.

Other Tips

This is a great skeleton recipe to use with any leftover vegetables you have in you fridge. Try to maintain a one to one ratio between crunchy ingredients (zucchini, carrots, radishes, sugar snap peas) and soft ingredients (tomatoes, beans, squash, eggplant, corn).

Olive oil forms a basis of this recipe’s sauce, along with the tomato juice. If you have a high quality olive oil, it will make the sauce more flavorful.

This recipe is vegetarian friendly as written, but sautéed fish or chicken would be a tasty addition.