Pasta Veggie Yumminess

This is why I love cooking. I literally giggled when took my first bite of this. So I have been trying a bunch of recipes out of some new vegan cook books lately, they've been good but not giggle-worthy. So when I threw together the veggies that were in my fridge with some pasta and got this dish, it renewed my excitement with cooking. I have found that just using inspiration and fresh, seasonal ingredients is the best way to a giggle-worthy dinner.

 1 cup orecchiette or other small pasta

1/4 sweet potato- cubed small & parboiled

1/2 red pepper- diced small

1/2 yellow onion- diced small

1/2 cup brocoli florets- cut into small bites

2-3 canned artichoke hearts-chopped

1/2 cup white beans

2-3 cloves garlic-chopped

1 can diced tomatoes- italian seasoned preferably

A splash or two of lemon juice
1 tsp italian herb mix

1/4 tsp red pepper flakes

1 tsp dried parsley ( or 1 tbsp fresh)

Salt & Pepper to taste

Olive oil for sauteing

Boil pasta to al dente- if using orecchiette, I find  it always takes a little longer than expected. Return to pot. While pasta is cooking sauté all veggies and beans (except tomatoes) together in large skillet with just enough olive oil to prevent sticking. Add all spices and s&p and any other fresh herbs you might have on hand that would compliment Italian flavors (basil, oregano, parsley, even thyme or sage would be good. Stay away from cilantro or fennel probably). Once cooked through and nice browning on veggies and beans is achieved, add to pot with pasta and a little more oil (a little earth balance if your feeling indulgent would be good instead). Add tomatoes and lemon juicie and cook until everything is hot and the juices have thickened. I served this with some steamed greens, always a nice compliment. I eat greens everyday so in an attempt to get out of my kale rut, I bought some collards, sautéed/steamed with some garlic and a dash of tamari... delicious.