Veggie Confetti Pasta - a super easy and vegetable-packed dinner! Great weeknight dinner option!
The little boys and I survived our 2,800-mile Kentucky/North Carolina road trip. We packed many smiles, tears and memories into 13 days. One of the greatest gifts I feel I can give to my precious boys is introducing them to ADVENTURE. I love adventure and I want them to seek it, always. There is so much to see and do and explore and discover. There are so many amazing people to meet and love and make connections with. Elijah told me the other day that he wants to visit Egypt. "Maybe next summer," he said. Uhh, I was thinking maybe just visiting the west coast next summer. I promised him that we will explore the world together (with the rest of our family, if they are up for it, too)! Egypt and everything in between.
I made this super easy meal at my parents' house while we were in NC. It was a hit!
Prepare 16 ounces of penne pasta according to package directions. Drain, rinse and set aside.
Meanwhile, add the following to a skillet:
3/4 cup chicken broth
2-3 cloves minced garlic
Cook over medium-high heat for 3 minutes, stirring occasionally.
2 large handfuls baby carrots, quartered lengthwise
Cook for 5 minutes, stirring occasionally.
1 red bell pepper, sliced and cut into 1-inch pieces
1 bunch asparagus, ends removed and cut into 1-inch pieces
Cook for 4 minutes, stirring occasionally.
2 tablespoons fresh basil, chopped
Cook for 1 minute.
Add the cooked pasta.
Cook, stirring occasionally, until warmed through, 2 to 3 minutes.
Pour into a serving dish and top with shredded Parmesan cheese. Serve warm!