Mixed Vegetable Pasta
This Vegetarian pasta is on the table in less than 30 minutes, making it a good weeknight meal option. Feel free to toss in whatever veggies you like -- bell pepper, zucchini or some chopped spinach all make nice additions. This recipe makes 2 servings.
10 minutes
20 minutes
Mixed Vegetable Pasta
8 ounces spaghetti or linguine noodles
2 tablespoons olive oil
8-10 cherry tomatoes, washed and sliced in half
1 small red or sweet onion, thinly sliced
1 yellow Summer squash, sliced into 1/3" rounds
1/2 cup pitted Kalamata olives
1/2 cup chickpeas, rinsed and drained
2 cloves garlic, minced
Handful of freshly chopped basil or Italian parsley (or a combination)
Freshly cracked black pepper
Freshly grated parmesan, for serving
Cook pasta to al dente according to package instructions. Drain and set aside. Be sure to reserve 1/2 cup of the pasta cooking water before draining.

Heat oil in a large skillet to medium. Add onions and cook for 4-5 minutes, until the onions begin to soften and become fragrant. Add squash, tomatoes, chickpeas and garlic and cook for two minutes more. Add pasta, pasta water and olives; toss to combine. Let pasta cook for 3 minutes to reduce the water. Remove from heat and add parsley and/or basil; toss to combine.

To serve, arrange pasta in serving dishes and season with pepper. Garnish with cheese and enjoy!
Looking for inspiration? Try these recipes:
Chicken Salad with Roasted Butternut Squash and Apple Cider Vinaigrette
Chicken Salad with Roasted Butternut Squash and Apple Cider Vinaigrette
Classic Western Burgers
Classic Western Burgers
Creamy Chicken and Pumpkin Soup
Creamy Chicken and Pumpkin Soup