Mixed Vegetable Pasta

Recipe by Cook's Hideout

What do I do when I have to cook for myself and all that I have in the fridge is some left over pasta and some lonely veggies. The best part about cooking for myself is I don’t have to worry if my DH is going to like it or not. So I went with my whim and I made myself a big bowl of mixed vegetable pasta. You can also add/ substitute broccoli, asparagus, green beans, yellow squash, peas etc. to this dish. (These are the veggies I can think of from the top of my head right now)....

Ingredients

• 1 cup pasta (Cooked (I used whole wheat penne rigate))
• 1 onion (– medium)
• 1 carrot (– large)
• 1 pepper (Green – medium)
• 2 zucchini (– medium)
• supermarket roast chicken, approximately 200g once shredded (kernels (I used frozen corn))
• 1 tomato (– medium)
• 1 tbsp lemon juice
• 1 tsp red pepper (flakes)
• supermarket roast chicken, approximately 200g once shredded (powder)
• 1 tsp supermarket roast chicken, approximately 200g once shredded (Herbe de provence (or Italian seasoning))
• to taste Salt Pepper (&)

Method

1. Dice all the veggies to approximately the same size.
2. Heat 2tsp olive oil in a large pan on medium heat, add onions, carrots and green peppers and sauté for 8-10 minutes or until the veggies are slightly tender.
3. Add zucchini and corn and cook for another 5 minutes.
4. Add tomatoes, red pepper flakes, garlic powder and herbs. Cover and cook until tomatoes are tender but not mushy, about 3 minutes.
5. Toss pasta with the veggies, season with salt and pepper and let the pasta heat through for 5 more minutes.
6. Remove from heat, add lemon juice, mix well and serve hot with generous sprinkle of parmesan cheese.

View the recipe instructions at Cook's Hideout