This is one of my favorite summer meals, but I had a craving for it the other day so we snuck it into the winter rotation as well! It’s simple to make but tasty and incorporates lots of good vegetables. This meal is also pretty versatile. You can really add many different combinations of vegetables, and I’ve also added cut-up cooked chicken to it before. It always turns out yummy, no matter what you throw in!
to start, you’ll need:
- 2-3 T. of olive oil (enough to coat your pan)
- 2 carrots, sliced
- 1 bunch of broccoli, chopped
- 1 bunch of asparagus, cut into thirds
- 3 garlic cloves, chopped
- 1 lb spaghetti or angel hair pasta
- 1 1/2 c. chicken broth (you could use vegetable broth to make this truly vegetarian)
- 1 T. dried basil
- 1/3 c. grated Parmesan cheese, with extra to top plates
Start by heating the oil in a large saucepan over medium heat. Add your carrots and cook them alone for about 5 minutes, stirring occasionally. Also begin heating your water for the pasta in a separate pot. Once boiling, cook your pasta according to package directions.
In your saucepan, add the broccoli, asparagus, and garlic. Stir and cook for about 5 minutes. Then add the chicken broth, basil, and Parmesan cheese to the pan. Stir and reduce the heat. Let the veggies simmer for about 5 minutes. Drain your pasta and set onto plates. (We usually have about 2 servings for leftovers.) Add the vegetable mixture, with sauce, to the pasta. Top with a sprinkle of cheese and enjoy!
*adapted from an Easy Everyday Cooking recipe