Last week, I decided to surprise Frog Prince by putting one of his favorite dinners on the menu: Mixed Roasted Veggies and Pasta.
However... when dinner time rolled around, it was already 95 degrees outside and, like 100 in our tiny 3rd floor apartment (heat rises, you know).
The last thing I wanted to do was turn on the oven to roast veggies.
It was then that I realized I could make this dish on the stove top too!
Fresh garden veggies, yummy whole wheat pasta and delicious melted cheese.
Yum.
What I love about the dish is the combination of flavors -- the veggies with the Italian seasoning and cheese! You can easily make this recipe GF by serving it over brown rice, or with a rice-based pasta.
Mixed "Roasted" Veggies and Pasta - Adapted from Betty Crocker
{Print Recipe}
1 medium red, yellow, and orange bell pepper, cut into 1-inch pieces
2 medium zucchini, quartered
8 oz. mushrooms, quartered
1 T olive oil
1 tsp. Italian seasoning
1/2 tsp. basil
2 C whole wheat pasta, uncooked
2 medium tomatoes, diced
4 oz. shredded mozzarella (or Italian-style) cheese
Prepare pasta. To reduce heat in the kitchen, add the pasta to the water right away. Then, heat to a slow boil and turn off the burner. Cover and allow the pasta to cook in the cooling water until desired doneness is reached. Drain.
Heat olive oil over medium heat in a large stir fry pan.
Add veggies and saute until crisp/tender (about 7 minutes).
Season with seasoning. Then, add in the tomatoes and saute for an additional minute.
Turn off the burner. Sprinkle shredded cheese over the top.
Cover and allow the cheese to melt.
Then, serve over the pasta {or, to make this GF, serve over brown rice}.
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