This is one of those recipes that I cannot count the amount of times we have had it. 25? 50? 100? 200? More?
During the garden season it becomes a staple and we have it a few times a week. It’s simple, it’s delicious, and you can totally customize depending on the vegetables you have on hand to use. We usually always have it with carrots and sugar snap peas, but don’t be scared to experiment with your own loved veggies! Maybe one week you have a bunch of kale left over and some radishes, throw it in! This pasta dish is known as “Matthew’s Pasta Dish” in our house as he is always the chef of it. Many times during the summer we make smaller bowls for lunch. Sometimes we even have a bowl of it at night in bed. It’s a win win situation all around.
Speaking of carrots, many of you seemed pretty pumped for the upcoming garden season and are interested in starting your own garden. If I could recommend a easy vegetable to start out with, it would definitely be carrots and radishes. Carrots because they are pretty easy to grow, you just kind of plant them and they grow (ok maybe a bit more, but basically). Radishes are great because the turn around is less than a month, and in gardening some quick satisfaction really makes you feel real good.
If growing in containers, keep in mind that the carrots will only grow as big as the box they are in. So if you want some giants, they’ll need some room to grow big.
Depending on the type of radish you are growing, you most likely won’t need that much depth. We grow them in shallow boxes, and window boxes, so you don’t need much space to get a bunch of them.
This veggie pasta dish is so easy to make. The only thing that gets cooked is the noodles. After that, you’re just going to mix everything together and stir. Easy! High 5! You’re on your way to one delicious veggie pasta dinner!
Fresh Veggies Pasta Dish
- 12 oz bag of egg noodles
- 1 carrot - peeled and cut up into bite size pieces
- 2 cups sugar snap peas - destringed and cut up into bite size pieces
- 1/4 cup chopped onions
- 1/4 cup olive oil
- salt + pepper to taste
- Cook egg noodles according to bag directions. Drain. Put noodles back in pot.
- Add the rest of the ingredients to pot and mix to combine. Add salt and pepper to taste.
- Serve and enjoy!