Cheesy Pasta with Summer Vegetables

Who wouldn’t want to greet the summer season with a big bowl of cheesy pasta and vegetables.

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Cheesy Pasta with Summer Vegetables

Who wouldn’t want to greet the summer season with a big bowl of cheesy pasta and vegetables.

Ingredients

• 1 lb dried pasta of choice
• ½ cup olive oil
• ½ white onion, (small dice)
• 1 small zuchinni
• ½ head broccoli, (broken into bite-sized florets)
• ½ head cauliflower, (broken into bite-sized florets)
• ½ cup green peas
• ½ cup sweet corn
• 3 cups uncooked spinach
• 1 clove garlic, (minced)
• 4oz grated Parmesan cheese
• 10 fresh basil leaves, washed, dried, and gently sliced.

Instructions 

• Heat onions in olive oil and cook until translucent.
• Add cauliflower and cook for 15-20 minutes, or until the cauliflower is close to being tender.
• Add the broccoli and garlic and cook for an additional 15 minutes, or until broccoli is nearly tender.
• Add the spinach, peas, sweet corn, and uncooked spinach.
• Cook for a few minutes until spinach is wilted.
• Cook pasta is boiling salted water until pasta is cooked and drain.
• Combine pasta with the hot vegetables and add the grated parmesan cheese.
• Toss to combine.
• Serve hot, garnished with the freshly sliced basil.

Notes

Any vegetables you like can be substituted for the ones suggested above.   

For breakfast the following morning, you can combine the pasta and vegetables with a few eggs and create a leftover vegetable pasta frittata that tastes divine.