Garden Pasta

It's not yet summer, but we have been having some mighty glorious temperatures in the mountains. This meal reminds me of something that would be wonderful on a summer evening. Light and tasty, full of veggies...Bring summer on.

So, I've been looking at a lot of recipe blogs and websites, and many of the posts start out with a picture of all the ingredients used in a dish. This was my attempt at that.

But the truth is, it will never work. Because I just don't know what all is going into a recipe until I'm finished cooking it.

Oh well.

Start with (pictured above) one red bell pepper (cut into strips), one pack of mushrooms (sliced), one cup of olives (sliced), spinach leaves, basil leaves (torn), and 3 cloves of garlic (minced).

Saute in the order listed above. (The peppers take the longest). Cook in a tablespoon of olive oil over medium heat until everything is wilted and pretty. Season with salt and pepper.


Cook one pound of whole wheat linguine or spaghetti and then toss with the veggies. Squeeze the juice of one lemon to help everything move along and blend together. Top with parmesan cheese.


Enjoy!