Pasta with Mixed Vegeatbles

The blank canvas I used today was Ancient Harvest Pasta ... a gluten free pasta that has plenty of texture and is nutritious too!

I had many odds-and-ends left in my produce bin in the refrigerator so I used the pasta as a means to clean out the refrigerator. The pasta can be made with any combination of proteins and vegetables you prefer. The sauce you add to go along with the rest of the dish needs to enhance the flavor of the vegetables and protein source. This meal is "semi-homemade"... add your personalized flavors to the pasta and pasta sauce (or make your own sauce)

Today I used:

• 1 zucchini - diced small
• 4 garlic cloves - crushed and diced
• 1 leek - rinsed and diced
• 1 precooked Aidells gluten free chicken sausage - diced into small pieces
• Gluten Free Pasta (I used Ancient Harvest today) 1.5 cups uncooked serves two people
• Gluten Free Pasta Sauce
• Olive Oil (to saute)

Instructions:

• Sautee the garlic and leek in a few tablespoons of olive oil until they became translucent. I added the diced zucchini and sauteed and stirred the mixture for a few minutes. 
• While the vegetables are cooking preheat water. When the water boils add 1-1.5 cups of dry pasta to the rolling boil and reduce heat to medium.
• Cook for about 5 minutes then drain (reserve a few tablespoons of water to add to the vegetables) and add to vegetables.
• Stir the pasta and few tablespoons of pasta water with the vegetables. 
• Dice the sausage and add to the pasta (omit for a vegan meal or switch protein sources if you do not wish chicken sausage)
• Add 1-1.5 cups gluten free pasta sauce. 

Serving Suggestions:
Serve with gluten free bread and/or salad.
Perhaps sprinkle cheese on top or add crushed red pepper or basil