Vegetable and Herb Whole Grain Pasta

For this recipe, I prefer to use a short pasta like penne or rotini. This is a great way to get vegetables, whole grains and fiber into your diet. I don't add meat to mine, but would be great with chicken, pork or turkey breast.

• Ready In: 35 mins
• Serves: 8
• Yields: 8

Ingredients

• 1 (16 ounce) box  whole grain pasta
• 1  leek
• 1⁄2 cup olive oil, divided
• 1  garlic clove, pressed
• 1  medium carrot, thinly sliced
• 1  cup broccoli floret
• 1  cup green peas, frozen
•  salt and pepper
• 1  cup water
• 2  cups cherry tomatoes, halved
• 1  tablespoon basil leaves, Chopped
• 1⁄4 teaspoon dried oregano
• 1  tablespoon parsley, chopped
• 1  cup parmesan cheese, grated

Directions

1. Cook pasta according to the directions on the box.
2. Cut the Leek (or white onion if you prefer) into rings with 1/4 cup of Olive Oil and Garlic Clove. Saute for 5 minuted over medium heat.
3. Add Carrot, Broccoli and Peas to the pan. Season the vegetables with salt and pepper and saute for an additional 5 minutes. Remove Garlic Clove.
4. Add 1 Cup of warm water and simmer until the vegetables are cooked through.
5. Add the Tomatoes to the vegetables and sauce.
6. Drain the pasta and toss with the vegetables and sauce. Add the Herbs, the remaining Olive Oil and Parmesan Cheese and toss until pasta is coated.