Pasta Primavera

After a VERY long hiatus I am back and hope to start posting on here regularly again.

I made one of my favorite summertime dinners tonight: pasta primavera.  It doesn't require standing over the stove (like stir fry or gumbo) and is a good cold dish when I'm not in the mood for a salad.  Plus, it's very versatile and good when you need to toss together whatever veggies are in the fridge before they get old.

Pasta Primavera
Cook time: about 12 minutes (depends on the type of pasta you use)

Ingredients:
Whole what noodles
Vegetables (I used artichoke hearts, olives, and tomatoes, but some of my other favorite include broccoli, zucchini, green onions, and spinach.)
Garlic powder (1/4 tsp)
Olive oil (1/2 tbsp)
Cheese or nuts for protein (I used parmesan tonight, but pine nuts or pecans make good vegan substitutes.)
Salt
Pepper


1. Cook noodles according to package instructions.
2. While noodles are cooking, chop up any vegetables that need to be sliced.
3. Drain noodles.
4. Add all ingredients in a bowl and stir.