Pasta Primavera

I really love how I feel now that I don’t eat meat anymore. I’ve been wanting to cut it out of my diet for a long time and after watching numerous documentaries and reading a ton of articles about the amount of hormones that animals are injected with I decided it was finally time last September. Even though you can buy meat from animals that haven’t been treated with hormones, there are plenty of other reasons I made the decision to cut it out of my diet.  

I get so much more creative with my meals. Before I was just concerned with putting some type of protein and carbohydrate on my plate and I would forget about vegetables. Now I add vegetables to all my meals and I even juice in the morning. 

Almost all the savory recipes you see here can be whipped up in 20-30 minutes, some in less than 10 minutes like my Couscous Breakfast Bowl and Tomato & Feta Spring Salad with Couscous. And if you need lunch or dinner for a few days just make a bigger portion. Leftovers are delicious especially those with vegetable. I find they have even more flavor the next day.

Ingredients

  • 8 oz whole wheat pasta
  • 1 zucchini
  • 1 cipollini onion
  • 1 small eggplant
  • 6 mushrooms
  • 8 asparagus spears
  • 1 cup spinach
  • 4 tablespoons olive oil
  • Salt
  • Pepper

Instructions

  1. Cook pasta according to package directions.
  2. Chop all your vegetables except spinach leaves.
  3. Place olive oil in a large saucepan over medium heat. Add chopped onion and a pinch of salt. Cook until translucent in color. Add all your vegetables and salt and pepper to taste. Mix so all your vegetables get a coating of olive oil.
  4. Place lid on pan and cook stirring occasionally until vegetable are tender.
  5. Add drained pasta to saucepan and stir.
  6. Plate and garnish with basil and cherry tomatoes and a sprinkle of parmesan cheese if desired.

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