Vibrant Colors, Vibrant Health

VEGGIEPASTA

As I placed this dish on the table the other night I once again felt the urge to snap a photo. The bright colors, smell of fresh herbs and crispness of the vegetables all screamed out HEALTH!

Beautiful food makes us look and feel beautiful inside and out. Fake food (aka processed) brings us down and makes us sick.

During the summer months it’s easier than ever to load up on fresh produce. We owe it to ourselves and our families to take a little extra time each week to plan and then shop to create healthful meals. It doesn’t have to be complicated.

The hardest thing about this recipe is cutting up the vegetables but you can do that ahead if you’re pressed for time in the evening. I’m not a huge fan of pasta but I make an exception for this meal. Think tons of fresh vegetables, a little  pasta.

pastatricolor

Ingredients

Tricolore Fusilli, 1 pound or less

2 bunches asparagus, cut into 1″ pieces

2 cups cherry tomatoes (I used yellow ones), halved

1 each red, yellow and orange bell pepper , cut into 1″ pieces

1 zucchini, cut into 1/4″ rounds, then halved

1 sweet onion cut into 1/2 moons

Handful fresh basil

2 Tablespoons (or more to taste) fresh thyme

2 Tablespoons (or more to taste) fresh rosemary

Sea salt

1/2 teaspoon garlic powder or more to taste

Freshly ground pepper

3 Tablespoons Olive oil

1/4 cup Balsamic vinegar

Cook pasta al dente  (not too mushy) according to package instructions. Drain and place in large pasta bowl. Add a tablespoon of olive oil (lemon infused is delicious if you have it) and toss to coat.

Heat 1-2 tablespoons olive oil in large skillet. Add all vegetables and sauté over medium high heat just until slightly tender, stirring often, about 5 minutes. Add cooked vegetables to pasta dish and mix. Add vinegar then season with salt and pepper and a little garlic powder. Top with fresh herbs and toss again to combine.

Admire and enjoy  your beautiful summer dish!

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