This is an easy recipe to put together and is a great way to use your summer vegetables from your garden.
1 lb whole wheat pasta (I like bowtie, penne, and rigatoni)
2 Tbsp olive oil
1/2 yellow or white onion, diced
3 cloves garlic, minced
1 medium zucchini or yellow crook-neck squash, sliced
1 red or green pepper, diced
3 cups mushroooms, sliced
2 Tbsp dried oregano
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1 Tbsp dried basil
1 Tbsp fresh parsley, chopped
2 cups grape tomatoes, halved
Juice of 2 lemons
2 tsp Himalayan pink salt plus more to taste
pepper to taste
crushed red pepper to taste (optional)
Heat a pot of water to boiling and add pasta. Cook according to pasta directions. In a separate frying pan add olive oil and heat to medium. Add garlic and onion and sautee until onion is clear. Add zucchini, pepper, mushrooms, oregano, basil, parsley and 2 tsp of salt. Sautee for about 8-10 minutes or until vegetables are tender. Add salt and pepper to taste. Drain pasta. Add tomatoes to vegetables mixture and stir in. Put pasta back into pot and add vegetable mixture. Add lemon juice. Add more salt to taste. Add a little more olive oil if pasta appears dry. Serve topped with crushed red pepper flakes for an added heat, or freshly grated parmesan cheese for a vegetarian option.