I always try to use as many ingredients that are already in my fridge before running to the store to restock. This recipe came from pulling things out of the fridge and pantry and throwing them in the pan. When I make a pasta dish I try to incorporate a lot of vegetables to round the meal out and to add a hearty and substantial bite to it. This pasta dish is a great meal for a chilly fall night or a fresh spring evening.
2 cups penne pasta (I use whole wheat to add extra nutrients)
2 zucchinis sliced and cubed
1 cup sliced mushrooms
2 Roma tomatoes cubed
1/4 cup pesto
salt and pepper
1. Boil water and cook pasta until al dente, usually 10 minutes
2. While pasta is cooking, prepare vegetables. In a large skilled at Medium heat add 2 swirls around the pan of olive oil and add the vegetables. Salt and pepper to taste and let them cook down and soak up the flavors, about 10 minutes.
3. Drain pasta and add a dash of olive oil and the pesto. Coat all of the pasta.
4. Combine the vegetables and pasta, salt and pepper to taste.