Everything But The Kitchen Sink Pasta

Throw it all in! Seriously! Take a look in your refrigerator, pantry, freezer and see what you can come up with! I love this dish because you can make so many different variations. You can add chickpeas, frozen mixed vegetables, or any fresh ones you've purchased. This is a great way to get your pasta fix in but still get all the nutrients your body needs. What's your favorite version? Comment below! 

And check out my other recipes in my cook book, Cooking With Fi out now on Amazon! 

​Ingredients: 
Veggie pasta 
Mushrooms
Broccoli (Fresh or frozen) 
Spinach (Fresh or frozen) 
Onion
Pepper
Garlic
Carrots 
Black pepper
Onion powder
Garlic powder

Directions:
To start you'll slice up your vegetables and boil a pot with water. When vegetables are all sliced, toss in a pan with garlic, olive oil and seasonings. Allow your vegetables to cook the way you like. When water is boiling, add pasta to cook. Once pasta is cooked, drain and add to a bowl with olive oil. Then add your vegetables and mix together.