Wednesday, July 11, 2012

Tri-Color Pasta with Tri-Color Veggies

This is a great summer lunch or a good addition to a BBQ. 

The veggies are crisp-tender, tossed with basil (fresh would be awesome) and Parmesan cheese. 

Just add the pasta and you have lunch!

Tri-Color Pasta with Tri-Color Veggies

Ingredients

  • Red, Orange & Yellow bell peppers, julienned
  • 4 oz. baby bella mushrooms
  • 1 tsp. basil (dried)
  • 1/4 C Parmesan cheese
  • 6 oz. Tri-Color Pasta (we used rotini)
  • splash of lemon juice
  • salt & pepper, to taste

Directions

Begin by bringing a pot of water to a boil for your pasta.  When ready, add your pasta and cook according to package directions.  Drain. 

Meanwhile, saute the julienned bell peppers and sliced bella mushrooms in a large skillet in 1 tsp. olive oil. 

When veggies are crisp-tender and the pasta is done, stir the veggies and pasta together.  At this point, remove the skillet from the heat.   

Stir in the basil and Parmesan cheese.

Season with a splash of lemon juice, salt & pepper. 

Serve warm or chilled.  

Feel free to toss in some diced chicken, or white beans for added protein! 

4 comments:

  1. This would make a great summer dinner!

    I like to grill extra chicken when we do a grilled chicken dinner so I have some yummy meat to add to dinners like this. And grilled chicken, sliced or cubed, freezes well for later use, too!

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  2. Thanks for your comment on my apple cinnamon smoothie post. They really are delicious!! Sad my apples are all gone now. :(

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  3. That is such a gorgeous pasta! Perfect for a light lunch or dinner!

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  4. Yum! This looks like a great summertime dish.

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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