Spring Veggie Pasta

Spring Veggie Pasta

Recipe From Clara Norfleet

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Today we are sharing a recipe for a delicious spring & summer veggie pasta. This recipe is packed with micronutrients, fiber, and color! The original recipe is credited to Clara Norfleet. If you try out this recipe, be sure to tag us on social media! (@CaseSpecificNutrition).

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Serving Size: Serves 4

Ingredients:

• 1-2 tbsp extra virgin olive oil
• 1 large zucchini– quartered
• 1 large yellow squash– quartered
• 1/2 bunch kale– chopped
• 3 cloves garlic– minced
• 1 package pasta of choice
• Fresh basil– chopped
• 1/4 cup baby tomatoes– chopped
• Salt and pepper to taste
• 2 tsp Italian seasoning
• 1 lemon
• 1/4 cup shredded Parmesan

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Directions:

1. Wash and chop all produce to desired size. 
2. Heat oil in a large pan over medium heat. Bring a large pot of water to a boil.
3. Once oil is hot, add in veggies and saute until tender (~7-10 minutes). 
4. Season veggies with salt, pepper and Italian seasoning.
5. While veggies cook, add pasta into boiling water and cook according to package directions. 
6. When pasta is cooked, drain from water and add pasta into the veggie pan.
7. Add in chopped basil, a squeeze of lemon juice, and desired amount of Parmesan (measure with your heart!) 
8. Toss to coat, and enjoy!

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