Cheesy Vegetable Pasta
Tri-colour vegetable rotini, broccoli, orange bell pepper, sun-dried tomatoes, button mushrooms, garlic plus seasoning, olive oil, feta cheese, three Italian cheese blend
The name of this dish should really be “there are lots of veggies to use before they go bad so better throw something together before grocery day.” Or, you know, something along those lines. It was nearing the end of the week and I had exhausted all of the recipes on my meal plan but didn’t feel like going out. I was at a total loss for what to make but also didn’t want to let a bunch of perfectly good vegetables go to waste. So this delicious, nutritious pasta dish was born.
I love me a good garlic and herb olive oil sauce for pasta. It’s simple and made from ingredients you probably already have in your cupboards. It also really lets the flavours of the vegetables shine through while making them a little more palatable for pickier eaters.
The only bad part about this dish was all the veggie prep work. It is pretty easy otherwise, but chopping up whatever vegetables you want to use can be tedious and time-consuming. If that’s somehow therapeutic for you, make this recipe tonight!