Hellobee

Our garden is just about done producing, so we are using up all of the veggies before they go bad. Last weekend I made this pasta without a recipe – I just sort of threw a bunch of stuff in that we had in the kitchen. It was super delicious and I made enough to have it for lunch three days this week! Plus, Liam loved it and ate a good portion for lunch the next day, even though it was cold.

• Pasta – I used a multicolored “veggie” one, but any pasta will do
• Onion, minced
• Brussels Sprouts, cut into thin wedges
• Grilled Zucchini, chopped into cubes – you could use uncooked zucchini and saute it for longer, but we had grilled a bunch the day before, so I just used that
• Roasted Corn – I had a bag of this in the freezer
• Tomatoes, chopped
• Olive Oil – I don’t measure, but I probably used a few tablespoons
• Salt and Pepper
• Grilled chicken, sliced into bite sized pieces (optional)
• Parmesan Cheese for garnish

Directions:

Boil water for pasta. Cook according to package instructions and drain. While the water is boiling and pasta is cooking, put some olive oil (or grape seed oil – I used to use this for sauteeing, but we ran out) in a saute pan over medium-high heat. Add onions, stirring occasionally. Once the onions are softened, add brussels sprouts. Cook until tender, about 5-8 minutes. Add frozen corn (you could use fresh, but you won’t need to cook it as long) and saute until it is heated through. Add zucchini and saute until heated. If you choose to add grilled chicken (we had grilled a bunch earlier that day to use for the week), add it now. Season everything with salt and pepper. Once the pasta is cooked and drained, add a tablespoon of olive oil to the hot pasta and season with salt and pepper. Add the veggies and chicken, if desired, to the pasta, then add the tomatoes. I didn’t want the tomatoes cooked, just warmed, so I added them last. Serve with Parmesan cheese and enjoy!