Quick Weeknight Pasta With Veggies

Weeknight dinners at our house are usually somewhat healthy and definitely quick. With both of us working late I want something that will be ready in 30 minutes from start to finish. But I also don't want to give up quality.

One night a week we usually make some sort of vegetarian pasta. This sort of dish is easy to put together, tasty and good for you. You can change the recipe according to the vegetables you have on hand.

Two of my favorites variations are:

Spinach, Mushrooms, and Roasted Red Pepper Pasta

8 ozs pasta

2 Tbs olive oil

1 garlic clove, minced

8 ozs mushrooms, sliced

roasted red peppers, sliced

10 ozs baby spinach

Boil water in a large pot and cook pasta until al dente. In the meantime heat olive oil in a large pan, add garlic and mushrooms saute until softened. Add roasted peppers and spinach cook until spinach is wilted about 3 minutes. Season with salt and pepper. Drain pasta and reserve some cooking liquid. Pour pasta and reserved liquid into pan with veggies. Toss to coat. and

Black Olive, Mushroom and Basil Pasta.

8 ozs pasta2 Tbs olive oil

1 garlic clove, minced

8 ozs mushrooms, sliced

Kalamata olives, chopped

fresh basil, torn

Boil water in a large pot and cook pasta until al dente. In the meantime heat olive oil in a large pan, add garlic and mushrooms saute until softened. Add kalamata olives and toss lightly to heat. Season with salt and pepper. Drain pasta and reserve some cooking liquid. Pour pasta and reserved liquid into pan with olives and mushrooms. Toss to coat. Sprinkle with basil and serve.

Both pasta dishes should be served with some fresh grated Parmesan cheese.

I'm going to submit these to Presto Pasta Nights hosted by Ruth over at Once Upon a Feast. Stop by next Friday and check out all of the delicious pasta dishes that have been submitted. Or better yet submit one yourself!