ONE-POT FRESH VEGGIE PASTA
Takes 20 minutes Makes 6 servings
1 1/2 chicken bouillon cubes 1 pack (200 grams) rigatoni pasta (or any shaped pasta) 4 c. water
1 large carrot, peeled, roughly chopped into small pieces
1 small head broccoli, florets only, cut into bite-sized pieces
1 c. green beans, trimmed, cut into 1-inch lengths 1 bunch asparagus, cut into 2-inch lengths
1 pack cherry tomatoes 2 Tbsp. oil
1/4 c. Parmesan cheese, grated salt and ground black pepper, to taste
1 in a large pot, place bouillon cubes, pasta, and water. Place over high heat, and bring to a boil. Lower to a simmer, and add carrots, broccoli, beans, asparagus, and tomatoes. Cook until pasta and vegetables are cooked and water has nearly evaporated.
2 stir in oil, and transfer to a serving bowl. Top with Parmesan cheese, and serve while hot.
TIP: With this versatile pasta dish allows you can toss in any vegetables left over from previous meals into the pot. That's the beauty of a pasta that doesn't need a sauce to make it tasty.