Simple Recipes - Pasta with Zucchini and Carrots

Ingredients

1 box (16 oz.) bow tie pasta (we used Ronzoni brand)
2 medium sized zucchini, peeled and cubed
4-5 baby carrots, cut into bite size pieces
1 small onion, finely chopped or crushed in a food processor
1/4 cup extra virgin olive oil
Salt and pepper to taste

Method

Cook pasta according to instructions on the box. We like to add a little salt and olive oil to the boiling water just before adding pasta. Do not overcook; the best way to judge if the pasta is cooked is to taste it. Drain into a colander and shake well to remove all excess water. Set aside.

Heat olive oil over medium heat in a skillet. Add zucchini and carrots and saute for 4-5 minutes. Add cooked pasta and mix well to cover the pasta evenly with olive oil and vegetables. Cover and cook at low heat for another 4-5 minutes. Serve immediately.

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