Quick Vegetables and Wholemeal Pasta

Quick Vegetables and Wholemeal Pasta
Here is a little something I used to make to myself when I was in the Uni and it is still one of my favorite options for a quick, satisfying and fairly healthy meal.    

With a bit of  "kitchen coordination" it will take about 15 min to get ready and your body will thank you.

I am posting my original recipe so its not a lot of pasta - enough to feed well two people or, like I used to do, enough to Lunch and Dinner.     You can also make it vegetarian but the bacon gives it a really nice smoky touch.

One last thing, don't get intimidated by "Herbs de Provence" it's nothing more than a mixture of dried herbs:  marjoram, thyme, basil, rosemary and sage.    You can find the mixture in good supermarkets but if you don't have it in hands just mix whatever dried herb you got from that list or a combination of them to your liking. 

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Quick Vegetables and Wholemeal Pasta
Serves: 2 Cost:$ | Difficulty:  Easy | Time: 15min
Author: Rachel Elich
Ingredients
    Quick Vegetables and Wholemeal Pasta
  • 1 Cup Whole Meal Penne
  • 1 Cup roughly diced Zucchini
  • 1 Cup roughly diced Eggplant
  • 3/4 Cups Sliced button Mushrooms
  • 1/2 Cup smoked diced bacon
  • 1 Large Garlic Clove crushed
  • 1/2 Tablespoon Herbs de Provence
  • 1/2 Cup Parmesan cheese roughly grated
  • Salt and Freshly ground black pepper to taste
  • 1 Tablespoon Olive Oil plus some to drizzle
Instructions
  1. Put the Pasta to cook according to the package instructions
  2. Heat the olive oil in a large skillet over medium heat
  3. Add the bacon to the skillet and fry it until it just starts to crisp
  4. Stir in the garlic and cook for a couple of minutes
  5. Stir in the Zucchini, the Eggplant, the Mushrooms and the Herbs.
  6. Let it cook for about 5 min, until the vegetables wilt.
  7. The Pasta should be cooked at this point.   Pour about 1/2 of a ladle of the water you cooked the Pasta in the skillet and stir for a couple more minutes.
  8. Drain the Pasta and add it to the skillet.    Stir well so the Pasta will be coated with pieces of vegetables and their juices.
  9. Remove from the heat.   Stir in the Parmesan Cheese.
  10. Add Salt, Pepper and a Drizzle of olive oil to taste.

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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