Light, Slim, and Trim....Food!: Vegetable Pasta

Spring is here! The rainy and cold weather is finally gone! It is a beautiful, sunny day outside and I thought what would be better than a delicious vegetable pasta saute! I have Light Cabot Cheese that I have been dying to use and melt over some delicious pasta. I used all fresh vegetables that were on sale at my local grocery store (unfortunately the local market has not opened yet).

My fiance has never been a big vegetable fan, but he always tries new recipes I make and gives me advice to improve them. You can make this recipe vegetarian or with meat or seafood (pork, chicken, fish, shrimp, or scallops). I added chicken to make my fiance happy.

Vegetable Pasta
Serves: 8
Preparation time: 20 minutes
Cook time: 25 minutes

Ingredients:
2 tbsp avocado oil
1 lb. mushrooms, sliced
1/2 quart red cherry tomatoes or orange cherry tomatoes, sliced
1/2 lb. green beans, chopped into 1 inch pieces
1/2 lb. broccoli, chopped into 1 inch pieces
1 cup Cabot cheese, shredded
1/4 cup Parmesan cheese
1 lb. multigrain angel-hair pasta
1 lb. baked chicken, sliced

1. In a large pot, cook the pasta 7-8 minutes. Strain and put pasta back into the large pot. Set aside.

2. Heat the oven to 350 degrees F. Salt and pepper the chicken. Bake for 20-25 minutes. Cool and slice thinly.

3. Slice the vegetables. Heat 2 tbsp avocado oil in a wok. Add green beans and broccoli. Saute 2-3 minutes. Add the mushrooms and saute another 2-3 minutes or until all the vegetables are soft.