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Before you jump to Summer veggie pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons why this is so. The overall economy is affected by the number of men and women who suffer from diseases such as hypertension, which is directly related to poor eating habits. Even though we’re always being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. People typically assume that healthy diets demand a great deal of work and will significantly change how they live and eat. It is possible, however, to make several minor changes that can start to make a positive impact to our daily eating habits.
Initially, you will need to be extremely careful when food shopping that you don’t automatically put things in your shopping cart that you don’t wish to eat. For instance, have you ever checked how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. If this is not to your liking on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to summer veggie pasta recipe. To cook summer veggie pasta you need 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Summer veggie pasta:
- Use 1 packages fresh lasagne pasta
- Prepare 10 cherry tomatoes, quartered
- You need 1 bunch asparagus
- Provide 1 bunch spring onion
- Take 1 tbsp olive oil, extra virgin
- Use 1 ground black pepper to taste
Instructions to make Summer veggie pasta:
- Heat a frying pan or skillet with the oil to a medium heat
- Quarter the tomatoes, hop the spring onion into 1cm chunks and the asparagus into 2cm chunks
- Throw the veggies into the pan
- Cut the lasagne into 2cm strips
- When the asparagus is tender with a slight crunch, add 2tbs water, put to low heat and season.
- Add lasagne to boiling water for 2mins until tender.
- Remove lasagne and stir into veggies.
- Serve and enjoy
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