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Spring Veggie Pasta

This Spring Veggie Pasta offers light, refreshing and bright flavors and is ready in less than 30 minutes.
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Ingredients
  

  • 1-2 tbsp extra virgin olive oil
  • 1 large zucchini, quartered
  • 1 large yellow squash, quartered
  • 1/2 bunch kale, destemmed and chopped
  • 3 cloves garlic, minced
  • 1 package pasta of choice (we love Banza chickpea pasta)
  • Handful fresh basil, chopped
  • 1/4 cup chopped baby tomatoes
  • To taste sea salt and ground pepper
  • 2 tsp Italian seasoning
  • 1 lemon
  • 1/4 cup shredded Parmesan (we used Violife dairy-free parmesan)

Instructions
 

  • Wash and chop all produce. Heat oil in a large pan over medium heat. Once hot, add in veggies and saute for 7-10 minutes or until tender. Season with salt, pepper and Italian seasoning.
  • While veggies cook, bring a large pot of water to a boil. Once boiling, add in pasta and cook according to package. When done cooking, drain from water and add pasta noodles to pan with veggies.
  • Add in chopped basil, squeeze of lemon, and desired amount of Parmesan. Toss to coat, then serve. Top with additional basil, lemon, baby tomatoes, and cheese as desired ;) ENJOY!