Tricolor Veggie Pasta

Another Veggie Tale Monday!  Zucchini, yellow squash, onion and green bell peppers - probably my most loved vegetable combination out there!  Paired with roasted tomato sauce and tricolor pasta, you have yourself an extremely filling and satisfying meal!  Since tricolor pastas are pretty popular in cold pasta salads I really wanted to incorporate that element into this meal!  With a quick little mixture of Greek olive oil, apple cider vinegar, garlic, salt and pepper this pasta definitely stood apart from a traditional pasta and sauce meal!

You Will Need

1lb Tricolor Pasta

1 Zucchini; Chopped

1 Yellow Squash; Chopped

1 Green Bell Pepper; Chopped

1 Onion; Diced
3 Roma Tomatoes; Diced

2 - 4 tablespoons of olive oil

2 tablespoon Italian Seasoning Blend

3 teaspoons Apple Cider Vinegar

3 cloves garlic - minced - separated

1 jar tomato sauce

Salt & Pepper to taste

-  Cook pasta according to the instructions on the package
- While pasta's cooking add 2 tablespoons of oil to a large skillet
- When the oil's hot enough to cook, but not scorch, add 2 cloves minced garlic
- Cook garlic for 1 minute and add chopped vegetables, but not the tomatoes; cook until soft, but not mushy
- Season to taste with salt, pepper and 1 tablespoon of Italian seasoning blend
- Warm the jarred pasta sauce
- Drain your cooked pasta and return to pot
- Add 1 - 2 tablespoons olive oil, 1 clove minced garlic, 3 teaspoons Apple Cider Vinegar, diced tomatoes and 1 tablespoon Italian Seasoning; mix well, be careful to not damage the pasta!
- Plate pasta, add pasta sauce and top with cooked vegetables and garnish with Parmesan Cheese