Sautéed Vegetables And Pasta

1. 1

   Fill a large saucepan or medium stockpot half full with water. Add a dash of salt and olive oil (optional). Bring to a boil. Add pasta. Cook pasta until approximately 8-10 minutes, or to preferred tenderness. Drain and set aside.

2. 2

   In a large skillet or saute pan, heat 3 tbsp oil over medium-low heat. Add shallots and garlic. Cook until shallots are translucent, about 5 minutes, stirring frequently. Stir in sundried tomatoes and cook for an additional minute.

3. 3

   Pour in half of the remaining olive oil. Add the broccoli and zucchini. Cook for an additional 5 minutes, or until the broccoli is just cooked. Add spinach and cook stirring until spinach is wilted, about 2-3 minutes. Add basil and the remainder of oil, and cook for 1-2 minutes.

4. 4

   Stir cooked pasta, salt, and pepper in with vegetables. Remove from heat.

5. 5

   Separate into pasta serving bowls. (This should make 4 servings if no accompanying dishes are being served, 6 with sides.) Sprinkle with 1-2 tbsp cheese per serving.

* Per serving · 4 servings · Values may vary.