Veggie pasta

Pasta is most definitely one of my go-to dinner foods. Usually it only takes minutes to prepare and goes great with everything, especially vegetables. This colorful veggie pasta is great to enjoy during summer time and with ingredients like diced canned tomatoes, red bell pepper, spinach (which can always be found in my fridge or pantry) it’s very easy to make.

What you’ll need:

1 package of whole wheat spaghetti pasta
2 handfuls of spinach
2 cups portobello mushroom, sliced
1-2 yellow squash, sliced into thick pieces
2 red bell peppers, cubed
few cherry tomatoes
feta cheese
1 can of organic, diced tomatoes
2-3 garlic cloves, minced
1 TBS olive oil

1. Prepare the pasta, according to package instructions.
2. While the pasta is cooking heat up the olive oil in a saucepan and add minced garlic. Cook until it becomes fragrant. Add the canned tomatoes and cook on low heat for about 4 minutes-remove from heat, add some sea-salt and pepper to taste.
3. Grill the squash and peppers on a grilling pan, sauté the mushrooms with spinach until soft.
4. Once the pasta is cooked drain it and gently mix in the tomatoes and the rest of the veggies. Top off with a few cherry tomato halves and crumbled feta cheese.

*Edit: I should probably mention that I ended up with a sh*t load of pasta. If you’re making a dinner for two/three people,  half the ingredients. Otherwise you’ll be eating veggie pasta for an entire week (not that there’s anything wrong with that ;) ).