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
- 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
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!