Veggie Pasta | Caesar Salad

We are a bit off on our dinner plans for the week. We had the Veggie Pasta on Sunday evening I took a picture but didn't post. This is a great dish to use up all the oddball veggies you have left in your fridge from the week. I use different pasta each time I make this most of the time I use whole wheat spaghetti because I always have it in the pantry; this time I splurged and used Trader Joe's cheese tortellini.

Veggie Pasta

• Pasta of your choice
• Veggies of your choice; zucchini, mushrooms, onions, asparagus, cherry tomatoes, spinach, herbs.
• 3 cloves of garlic, minced
• Sea salt and fresh cracked pepper
• 1 tbsp Coconut Oil
• 2 tbsp Fresh Parmesan cheese
• Dash of red pepper flakes (optional)
• 2 tsp garlic powder

Start by boiling water for your pasta; cook according to directions. If you use fresh asparagus throw them in the pot with the pasta when you have 3 minutes cooking time. Drain pasta and asparagus and reserve 1 cup of pasta water and set aside. 

While the pasta is cooking; heat large skillet on medium high heat. Add coconut oil to pan. Next add onions and cook for a couple minutes until they are translucent. Now add garlic, zucchini and tomatoes. Add Pasta, asparagus and seasonings and cook for 1-2 minutes. Now add the spinach; make sure to toss it all together. Add Parmesan cheese stir and a little bit of pasta water less than a 1/4 cup and a little more if desired. Taste and adjust seasonings if necessary, toss in fresh herbs and give it one more toss. Serve warm.

For the Caesar Salad I didn't do anything fancy. If you are interesting in homemade croutons check out this post.