Veggie Packed Pasta
Course: MainCuisine: AmericanDifficulty: EasyServings
5
servingsPrep time
15
minutesCooking time
25
minutesIngredients
1 tbs olive oil
1 medium zucchini, diced
1 white onion, diced
1 green bell pepper, diced
1/2 tsp salt
1/4 tsp pepper
2 tsp dried basil
2 tsp dried oregano
4 cups vegetable broth
1 lb rotini pasta
28oz crushed tomatoes
Directions
- In a dutch oven or large pot over medium heat add the oil, once it’s hot add in the onion and bell pepper saute for 5-6 minutes or until soft. Now add in the zucchini and continue to cook for 1-2 more minutes. Add in the salt, pepper, basil, and oregano. Add in the broth, pasta, and crushed tomatoes. Bring to a boil then drop down to a simmer, cover with a lid and let simmer for 10-15 minutes or until the noodles are tender. (Stir frequently so the noodles dont stick to each other or the bottom of the pot.
This recipe was a perfect end of summer recipe. It was light but also had that hearty cozy fall flavor thing going on. We had lots of left overs so I’m looking forward to trying it tomorrow after the flavors have blended a bit more.