One quick weekday meal I often find myself making when I’m in a rush is Sauted Veggies tossed with pasta. This simple recipe takes advantage of thing I typically have been getting in my CSA box and items from my garden. However, it can also be put together with stuff from a quick trip to the grocery store. One reason I like it is that it takes less than 30 minutes to make, which on a busy weekend when I’ve gone to the gym late is a real life saver.
Sauted veggies tossed with pasta
4oz dried farfalle pasta
1 green, yellow or red bell pepper, cut into strips
1 Hungarian wax or Italian wax pepper, cut into strips
6 cloves garlic, chopped
1 medium onion cut into strips
2 tbs of pesto, preferably homemade
2 links chipotle monterey cheese sausage (optional)
Bring a pot of water to boil and add in the dried farfalle. Cook until al dente (10 -12 minutes). In the meantime, heat olive oil in large saute pan. Add garlic and onion and saute 2 minutes. Add peppers saute 3-4 minutes. Add sausage cooked 5 minutes. Add pesto. Drain pasta well. Add cooked pasta to veggie and sausage saute. Toss well and serve.