Pasta Primavera

One of my goals is to eat more vegetables and fruits for health reasons. Approaching 30-ish is a wake call that I am maturing (in all aspects especially physically) faster than I thought. How I wish I can age like wine – the older the better.

Going back to food, I went to the supermarket the other day and packed my grocery cart with loads of vegetables. For tonight, I decided to try Pasta Primavera which I saw once in a cooking show. I cooked it artfully – in short – by “eyeballing” (without measuring).

Pasta Primavera

Serves: 6-8

Ingredients:

1 medium zucchini

(remove seeds and cut into strips)

1 small squash

(remove seeds and cut into strips)

1 medium red bell pepper

(remove seeds and cut into strips)

Extra Olive oil

Salt and pepper

400 g Penne Pasta (cooked)

Instructions:

Pre-heat the oven at 375 degrees F. Cut all the vegetables into strips with equal thickness so they will cook at the same time. Transfer them to a baking sheet. Put salt and pepper. Pour about 2 tbsp of extra olive oil and mix them by hand so that all the vegetables will be covered by oil. Bake for 20 minutes (or until the vegetables are soft).

Mix the vegetables with the pasta. Top it with parmesan cheese (optional).

It was tasty but guilt free :) I'll continue to search for more recipes like this.
 
Yummy!