Pasta is one of those foods that much like bread, you can add almost anything to it and it will end up tasting good. The combinations of veggies, cheese and maybe a sprinkling of meat or seafood are endless and ensure that you can have a pasta night, every week. It also comes together quickly, in fact, mac & cheese may even take a little longer to make…
This dish came to be from a fridge drawer with some veggies that needed to be used and a pantry full of half-full boxes of pasta. (Spring cleaning is in full effect in my household!) It was a perfect way to get in some vegetables and whole grains, all while enjoying a satisfying meal.
Spring Vegetable Pasta
- 2 cups whole-grain pasta
- 1 Tbsp olive oil
- salt, pepper & red pepper flakes
- 1/2 yellow pepper, chopped
- 1/2 red pepper, chopped
- 1/2 white onion, chopped
- 1 bunch asparagus, cut into 1″ long pieces
- 3 cloves garlic, minced
- 4 cups arugula
- parmesan cheese
Cook pasta as directed, set aside. Heat olive oil in large pan and add onions, peppers and asparagus. Cook for about 4 minutes. Add garlic, pasta and arugula, seasoning with salt, pepper and red pepper flakes. Sprinkle with parmesan cheese shavings if desired.