Pasta Primavera
I've never been a fan of when food bloggers tell their whole life story before ever getting to the recipe, which is why I usually try to keep it short. This one is going to be even shorter because I don't want to repeat myself too much -- this is an easy meal with a lot of nutritional value and vegan without you even knowing it. You can obviously customize this to what your preferred pasta shape, brand of alternative pasta, vegetables, and seasonings. I ended up using what I had available and loving it.
Ingredients
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Green lentil spaghetti
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1 large carrot
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1/2 zucchini
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1/2 yellow pepper
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5 cherry tomatoes
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2 tablespoons olive oil
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Thyme
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Lemon pepper flakes
Instructions
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Boil the proportional amount of water for the amount of pasta you want (check box)
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Wash vegetables, shave carrot, and cut up other vegetables
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Cook vegetables in a pan with just water - I started with carrots and zucchini because peppers and tomatoes cook faster
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Once pasta is boiling and done, drain the water, and add pasta back to pot
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Add in vegetables, olive oil, and seasonings into pasta pot and mix
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Top with nutritional yeast, salt, pepper, or anything else of your choosing