Yay for Friday! How was your week? I don’t know about you all but Fridays (at least Friday mornings) are usually one of the most relaxing times we have in the our household.
And lo and behold, the Jones’s have found another favorite pasta recipe that will be cooked way too many times in the near future!
Shocking, I know. But I really feel you can never go wrong with a pasta dish, no matter what it is. It makes it even better to know just the amount of veggies you can pack into this one dish! It isn’t your typical heavy cream and thick sauce pasta recipe (both are good as well) but more of a lighter yet still filling option if you will!
Nick and I might be a little weird but we pretty much will eat any vegetable, and not only that but love cooking them in any meal we make! Any other veggie lovers out there? Even if you aren’t, this recipe could be a great way to try something new in a way you haven’t before.
I found the original recipe for this over at Divas Can Cook but as you know, I love to change it up and make it suit to things my husband and I would like and love to try.
Ingredients (all purchased at Kroger):
1 lb of Simple Truth Organic Spaghetti
1/2 – 3/4 up of Extra Virgin Olive Oil
1 large zucchini
1/2 of a White Onion
6 small Roma Tomatoes
1 Box Simple Truth Broccoli & Cauliflower mix
1 large Green Bell Pepper
2 large carrots
Italian Seasoning, Crushed Red Pepper, Parsley Flakes
Salt & Pepper
Total Prep/Cook Time: About 40 minutes, 4 servings
First, begin by chopping all your veggies into bite size pieces… this was the longest part of the entire recipe, so once you get past this step you are golden! Cut tomatoes on a separate surface and save the juice, you will need this later. When you get towards the end of chopping, go ahead and start boiling the water for your pasta. Once all veggies are chopped, place them in a bowl and set aside. Place pasta in boiling water and follow instructions on the pasta box for cooking. While pasta is cooking, pour the olive oil into a large saucepan on medium heat. Begin cooking the onions first, and then add a few veggies at a time until all are in there except for the tomatoes. Add salt and pepper and desired amount of lemon juice. Stir and make sure all veggies are coated in the olive oil, and then cook for about 15 minutes or until desired crunchiness/softness. While those are cooking, drain your pasta leaving a thin layer of water in the bottom of your pasta cooking pan. Place back in pan and add all seasonings + salt & pepper + tomatoes with juice to add more flavor into your pasta noodles. Mix those together and let them sit while your veggies are cooking. Once veggies are done, pour them into the pan and mix all together.
That’s it!! Add some Parmesan and if you used lemons, you can top your pasta with that as well 🙂
Tada, you have an amazing and healthy looking dish sitting right before you! The olive oil dressing allows the pasta to not be too dry, and that softness mixed with the crunch of the veggies (depending on how long you cooked them) creates a perfect and fresh combination. I couldn’t tell you how many times I have told my husband over the past few weeks, “I am craving something fresh,” but I really didn’t know what I meant. This pasta truly hit the spot!!!
The recipe provided above serves about 4 which is great for a family, or a couple that would like left overs the next day!
I hope you enjoy this recipe, as always feel free to add/subtract and edit this to make it suit your family needs. Any other food dishes you have been enjoying lately? I would love to hear in the comments section below 🙂
**Add in any veggies you and your family likes, that is the beauty of this recipe is that you can make whatever you like 🙂
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