https://youtu.be/nqA34uChiO0
Ingredients
- 2 yellow crook-neck squash sliced
- 2 zucchini sliced
- 12 baby carrots sliced
- 1/2 head red/purple cabbage chopped, about 2.5 cups
- 3 green onions chopped
- 1/2 green bell pepper sliced
- 2 tsp canola oil
- 1 (16 ounce) box Farfalle pasta bowtie (whole- wheat)
- 1/4 cup shredded Parmesan cheese
- 2 tbsp low sodium soy sauce
Servings:
Units:
Instructions
- Clean your area and wash your hands before you begin.
- Add oil to a skillet and once hot, add in the vegetables.
- Place lid on vegetables and cook until tender.
- In sauce pan, prepare pasta as directed on box.
- Drain pasta, and toss with cooked vegetables.
- Add in soy sauce and stir until well combined.
- Sprinkle with Parmesan Cheese
- Serve and enjoy!
Recipe Notes
