Angel Hair Pasta with Garden Vegetables

We have had the nicest fall weather! This is the first year since I moved here when we have made it to the first day of fall without having a snow storm. We haven’t even had a frost yet, which means my garden is still chugging along providing me with lots of veggies to feed my family.

This is a fast and easy meal one dish meal that can be adapted to whatever surplus veggies you have on hand.

Ingredients:

8 oz angel hair pasta (I use brown rice pasta)
1 tablespoon olive oil
2 cups eggplant, chopped into bite size pieces
2 cups yellow squash, chopped into bite size pieces
2 cups zucchini, chopped into bite size pieces
2 – 4 garlic cloves, minced
1 small pepper, chopped into bite size pieces
1/2 cup onion, diced 
1 teaspoon basil
1 teaspoon oregano
2 teaspoons parsley
1 tablespoon olive oil
1 teaspoon sesame oil
soy sauce

Directions:

Cook pasta according to directions on package.

While the pasta is cooking, add 1 tablespoon olive oil to large skillet. Add the vegetables, garlic, pepper, onion, and spices to the skillet.

Cook over medium high heat until they are tender-crisp.
Add drained and rinsed pasta to large bowl. Add vegetable mixture, 1 tablespoon of olive oil and sesame oil and mix well. Serve immediately.
I put soy sauce on the table and have each person add as much or as little as they like to the pasta dish.

I love this recipe because I can put a nutritious meal on the table in the about the same amount of time as it takes to make a box of mac and cheese. What are your favorite healthy dinners that can be made quickly?

This post has been linked to Foodie Friday, Vegetarian Foodie Friday, Food on Fridays, Friday Food,  Fight Back Friday and Grow.Eat. $ave.