8 - 9 ounces uncooked pasta of choice
3 cups chopped vegetables of choice
(good choices include carrots, asparagus, zucchini, yellow squash, and olives)
3/4 cup green peas (optional)
A pinch to 1/2 tsp dried Italian seasonings of choice, to taste
(good choices include Oregano, Garlic, Parsley, and/or Basil)
1 tsp extra-virgin olive oil, plus more if needed
1/2 to 1 tsp salt, to taste
1. Bring 2 quarts of water to a boil in a stockpot. Add carrots; cook 3 minutes (optional). Remove with a slotted spoon then add pasta to the boiling water and cook according to package directions.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chopped vegetables and seasonings, (including carrots started in the boiling water); sauté 3 minutes.
3. After draining the pasta, add pasta to the vegetables and toss.
These recipes are designed for food sensitivities.
Please feel free to leave comments about the combinations that you try, letting us know what works and what does not.