Here’s a recipe that’s super quick and easy for all my busy med friends out there. For me, I’m likely to have all these ingredients for the most part, so it’s like an empty the pantry/fridge recipe. It’s vegetarian, but you can easily add meat if you want!

Ingredients:

• 1/4 large red onion
• 1/2 small red bell pepper
• 1 broccoli floret
• Asparagus (break off bottoms)
• Cherry tomatoes (cut into halves)
• Handful of spinach
• Garlic (5 cloves minced)
• Whole Wheat Penne
• Feta
• Cheddar cheese
• Splash of milk/almond milk
• Seasonings: Salt, pepper, basil, oregano, cilantro, thyme

Directions:

1. Prepare the veggies! In a large pan heat up some olive oil, add red onion, bell pepper, broccoli, asparagus and cook until translucent/softer. Season with salt and pepper. Add garlic, cherry tomatoes and spinach and cook for an additional minute or two (or when the garlic is fragrant, tomatoes and spinach are softer). Remove from heat and set to side.
2. Prepare pasta! In a saucepan boil water. Add 1/2 package of whole wheat penne pasta. Cook until al dente.
3. Strain the pasta and place back in saucepan. Drizzle some olive oil on the pasta to prevent it from sticking. Turn on low heat.
4. Add the veggies back to the pasta.
5. Add the cheese! Handful of feta, small handful of cheddar cheese and a splash of milk.
6. Add Seasonings to taste! Salt, pepper, basil, oregano, cilantro, thyme.
7. Garnish with additional cheese and seasonings if you want!