Cheesy Pasta with Summer Veggies
4 cups assorted vegetables, sliced (zucchini, broccoli, peas)
1 cup grape or cherry tomatoes
8 oz whole wheat pasta, any shape
11/2 tbsp vegetable or olive oil
2 medium garlic cloves
1/2 cup minced onion
1 tsp Italian seasoning, dried
1/4 tsp salt
1/8 tsp black pepper
1/4 cup Parmesan cheese
1/2 cup mozzarella cheese, shredded
Wash and prepare vegetables.
Cook pasta according to package directions. Drain and save 1/4 cup water.
Heat oil in large skillet as pasta cooks.
Sauté garlic and onion 1 to 2 minutes until soft.
Add any uncooked, hard vegetables and cook for 3 minutes. Add soft vegetables and continue to cook. Add Italian seasoning, salt and pepper. Add tomatoes last and cook until warm. Add cooked, drained pasta to the vegetables. Add a little pasta water if needed. Add cheeses to mixture.
Stir until cheese is mostly melted. Serve immediately.