This is my favorite quick lunch. In the time it takes you to open a frozen pizza, pre-heat the oven, and cook it: you could have this lovely snack instead. Not only does it look impressive and colorful, but it tastes great and it's healthy. You can mix and match whatever vegetable you like, and it can be cooked in under ten minutes. Another alternative is peas, and pancetta. You can also sauté the vegetables with half the olive oil and a little chicken broth for added flavor. And volia! Click belong to read the rest of the recipe.
1 bundle fresh asparagus, trimmed and cut into 1 inch pieces1 squash, quartered
1 zucchini, quartered
1 cup grape tomatoes, halved
8 ounces whole wheat angel hair pasta
2 tablespoons olive oil
1 tablespoon fresh garlic, minced
1/4 cup fresh basil, minced
salt + pepper to taste
1. Cook pasta according to package instructions.
2. Heat 1 tablespoon olive oil in a nonstick skillet. Saute asparagus, zucchini, and squash in the pan over medium heat for about 3 minutes. Add garlic, salt, pepper, and tomatoes; cook 3 minutes more.
3. Drain pasta, and transfer to a serving dish. Gently toss pasta with basil, top pasta with vegetable mixture; sprinkle with 1 tablespoon olive oil and garnish with fresh basil.