Pasta Primavera

So since last night was such a heavy dish tonight was something much lighter, Pasta Primavera. I know this is probably very different than most of you make it but it works out great and I love it. Jason is learning to embrace pasta without a heavy sauce, but he liked it.

Here is what you need:
Brown pasta (spaghetti here)
Salt and pepper
EVOO (extra virgin olive oil)
Medium red onion, chopped
2 cloves of garlic (or 2 heaping Tbls of minced garlic)
Parmesan
Carrot, sliced
Red and yellow bell pepper, chopped
Broccoli, florets
2 medium sized tomatoes, chopped
Some fresh Thyme

Follow the directions and make as much brown pasta as you need. *I add salt to the water to raise the boiling point since brown pasta takes longer to cook. Drain the pasta when done and dry slightly (I do this by placing the drained pasta back in the pot on the hot burner for a minute. Be careful not to over dry the pasta).

In a skillet add EVOO to coat the bottom and heat over medium. Add the onion, garlic, and some Parmesan. Brown the onion slightly and then add the carrot, bell peppers, and broccoli. Cook for about 5 more minutes or until everything is cooked. Add the tomato and cook for a minute longer.

Lightly coat the drained, cooked pasta with EVOO and salt and pepper. Add a little fresh Thyme and Parmesan. Then mix in the cooked vegetables. Serve and enjoy!

This can also be made with any veges you like but Jason only would eat the ones I used. I really enjoyed it and have an apple for dessert. What a healthy meal! Happy Cooking!