The other day i started dinner late. I didn’t have any set menu on what i wanted to cook. I did know that i wanted to cook some fresh vegetables i had so they wouldn’t go bad. The result of needing a quick dinner and using fresh vegetables was a simple saute and pasta.
What makes this dish great is that you can use any fresh vegetables you have on hand as well as whatever pasta you may have in the pantry.
extra virgin olive oil
sweet red pepper
bell pepper (yellow and orange)
course sea salt
dried herbs (i used thyme, rosemary, and tarragon)
pasta (i used spiral noodles)
Prepare pasta according to instruction on package. While the pasta is cooking, get started on the vegetable saute.
Heat a large wok with extra virgin olive oil over medium high heat. Add chopped garlic and ginger and saute until ginger begins to soften. Next add sliced red onion and stir until the color is translucent. Add squash, zucchini and peppers. Stir until vegetables begin to soften, being careful not to over cook. Salt and pepper to taste and add dried herbs.
Remove from heat and add chopped tomatoes. Cover with a lid. Drain cooked pasta and add sauteed vegetables to pasta with a slotted spoon. Stir gently to mix pasta and vegetables together. If there is any remaining liquid from the vegetables, that can be added to the mix as well. Stir in about 1/2 of the grated cheese and then sprinkle the remaining cheese on top. Serve immediately and enjoy.