Pasta Primavera

I am in love with this simple adaptable veggie dish. 

My dad made this for me and my sister sometimes when we were growing up – one of very few meals that would actually get me to eat some vegetables.  It had to be loaded with tons of garlicky goodness (weird kid, I know), and the veggies had to be chopped as teeny tiny as my dad was capable of – though I think that’s how he prefers it too. 

Now I’m not nearly as picky, and this is a fantastic way to throw whatever vegetables you have in your fridge into one delicious nutritious meal – and it’s pretty fast too. 

This recipe is very much how I liked it when I was a child, but it is so easy to change this up however you like! 

serves 4
1/2 lb pasta (I used this beautiful tri-color pasta a friend brought me from Italy! Fancy!)
1 small head broccoli
2 carrots
1 zucchini
1 yellow summer squash
4 cloves garlic
2 T Earth Balance margarine
1 T cornstarch

Boil water and cook the pasta in it.  Set aside when it’s done.

Meanwhile, chop your veggies into whatever size you like.  Melt margarine in a large skillet over medium heat.  Add all the vegetables and the garlic.  Stir until all the veggies are coated in margarine, and then add enough water to the pan to completely cover the vegetables – and then some. 

The water will simmer and the veggies will cook.  Stir occasionally, and let them go until they are cooked through.  Season with salt and pepper. 

In a small dish, combine cornstarch with a tablespoon of water and stir until well combined.  Then quickly whisk that into the veggie mixture until the excess water turns into a thick sauce.  Pour veggies over pasta.

Some alterations:
~ Use oil of choice instead of margarine (or none at all for a fat-free version!)
~ Add your favorite herbs with the salt and pepper.  Oregano, thyme, herbs de Provence, rosemary, or some seasoned salt like Herbamare would all be good.
~ Stir in some soy creamer at the end – some people use cream in pasta primavera.
~ Change the veggies you use!  Add onions or shallots, celery, mushrooms, bell peppers, even some sweet potato would be delicious!

Nutrition facts per serving: Calories: 261; Calories from Fat: 64; Total Fat: 7.2g; Saturated Fat: 1.7g; Cholesterol: 41mg; Sodium: 100mg; Total Carbohydrates: 41.5g; Dietary Fiber: 2.6g; Sugars: 3.8g; Protein: 8.7g