Taking the easy way out

Pasta is one of my favorite easy dinners, but a dinner of all carbs night after night is not the best thing for anyone. So inspired by Michael Pollan (Eat Food. Not too much. Mostly plants. ) and Ashlee (Make your meals bigger by adding loads of veggies) I was inspired to create a new favorite staple in Thathouse. It's a mostly veggie pasta dish. And there are soooo many veggies in it, you won't even notice that there's not a lot of pasta because your bowl will just be overflowing with goodness.

And the bonus? If this isn't the most gorgeous thing you've seen all day then you must live in OZ.

Seriously, do you see those colors? I was worried that my cheapy camera wouldn't capture the colors and vibrance of the vegetables. I was tempted to ask Thatboy to take the picture with his fancy schmancy camera, but it looks like it came out just fine. This amount could easily serve 3 or 4 normal people, but it was so good that the two of use filled our bowls with these veggies and didn't even feel guilty about it.

Mostly Plants Pasta

• 3 Tbsp canola oil
• 1 zucchini, thinly sliced
• 2 carrots, thinly sliced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 onion, thinly sliced
• 1/2 small head of red cabbage, chopped
• 1 Tbsp white wine vinegar
• 1 cup cooked pasta
  

1. Heat oil in large skillet on high heat. Carefully add all the vegetables except the cabbage. Cook 5 minutes, stirring occasionally.
2. Add cabbage, vinegar, and salt and pepper to taste. Lower heat to medium and cook 10 more minutes.
3. Divide pasta between 2 plates and top with the veggies.

As I said before, this served the 2 of us.
And each serving had:

Calories		267.8
Total Fat		1.9 g
Total Carbohydrate		56.1 g
Protein		10.2 g

Not bad, right?