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As our garden begins to produce fresh vegetables one of my favorite meals is a Veggie Pasta dish. The original recipe came from a Weight Watchers recipe. I have just made a few changes. This is a flexible recipe, use what you have on hand and enjoy!

Veggie Pasta

½ pound spaghetti noodles
2 small yellow squash or zucchini (about 2 cups), julienned
2 cups of carrots, julienned
2-4 tomatoes, diced
½ cup garlic scapes, sliced thinly
¼ cup onions, diced
1 Tbsp olive oil
2 tsp Italian seasoning

Cook noodles according to the package directions. After about 6 minutes add the carrots and the yellow squash. Cook until the pasta is al dente and the vegetables are tender, about 6 more minutes.

Pasta, carrots and squash.

Pasta, carrots and squash.

Add the oil to a large sauté pan. Add the onion and garlic scapes and cook until the onion is tender.

Saute onion and garlic scapes.

Saute onion and garlic scapes.

Add the tomatoes and sauté until the tomatoes are soft.

Cook tomatoes until soft.

Cook tomatoes until soft.

Add the seasoning to taste. Drain the pasta and vegetables. Serve the pasta and vegetables with the sauce on top. Sprinkle with freshly ground parmesan cheese and enjoy!

Easy Veggie Pasta

Easy Veggie Pasta

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