Pasta With Fresh Veggies

Or would it be veggies with pasta? Eh, whatever...
Just get some of your favorite veggies together and make them look pretty.
I used zucchini, tomatoes, red and green pepper.
I love a plate of fresh veggies. Generally I go for the Dill Dip and hope that it's low fat (but I just bought a running magazine for inspiration last night... we'll see how that goes).

I love the Al Dente Fettuccine that I bought - it only takes 5 minutes to cook and it's really good!
And now for the hard part. Saute the veggies with olive oil until tender but still nice and crisp. I added garlic as well about halfway through the cooking process. I'd add the tomatoes at the end of the cooking just so they don't lose their skins or get more tender/soft/mushy than what you'd like. I also added a splash of lemon juice to brighten up the flavors at the very end. But you can do whatever you want (maybe lime juice or orange juice???).
Top the cooked pasta with the sauteed vegetables. Et, voila!

If you want something a little saucier, you can add white wine or chicken broth and let it simmer and thicken. I didn't though, I was too hungry. And that sounds like something a chef would do, I'm not a chef.

Salt, pepper and a little drizzle of olive oil top it off.
There wasn't any leftovers of this meal! Unless you count one tomato and one piece of zucchini with a spackling of pasta in between.

Honestly - this is what most of my summer meals are. Veggies with either cous cous or pasta, you can't go wrong!