This might strike you as something of a re-run. But let me assure you it is not.
If anything, it’s more of an inspired re-mix. It’s a nice vegetarian, warm weather meal.
What we have is exactly what the title suggests along with fresh garden herbs and mozzarella cheese.
TPGO Pasta came out of a need for something different to eat and an attempt to find a nice meatless meal to eat in warm weather.
We also already had pretty much everything we needed in our kitchen to make this, so it turned out to be fairly cheap.
The key here is to use fresh ingredients. Might as well use them now while you can get decent tomatoes at the grocery store, eh?
So this is pretty much a snap to put together. Cut up your vegetables — red onion, peppers of any color and tomatoes. One thing I would suggests is to cut them up larger than I did. Mine got lost in the pasta and ended up sinking to the bottom of my bowl.
Get some water boiling and throw in your noodles. Once you have done that throw your veggies, along with a clove of chopped or crushed garlic in a frying pan with some olive oil.
Just before you take the veggies out sprinkle on some fresh herbs if you have them and dried herbs if you do not. I chose basil, oregano and Italian parsley. No reason in particular, that’s just what was in the garden.
Serve the veggies over pasta and garnish with a nice drizzle of olive oil and cheese of your choice.