fresh veggie pasta

summer produce makes my world go round. farmer's markets, local gardens, roadside fruits and veggies... i love being able to incorporate all this freshness into my meals. sure, i use a can of this or that along the way, but the bright colours and crisp flavours take center stage.

• 8 oz. pasta
• 1/2 medium zucchini
• 1 medium sunburst squash
• 1/4 head of cabbage
• 1/2 red bell pepper
• 1 can diced tomatoes
*or three fresh tomatoes
• 1 half can tomato paste (3 oz.)
• 2 garlic cloves, minced
• 1 tablespoon onion powder
• 1/2 tablespoon black pepper

cook pasta according to directions on package. chop all veggies into bite size pieces, and shred cabbage. in a large skillet or saucepan, pour in the entire can of tomatoes (including liquid!) and add veggies and spices. if you use fresh tomatoes, you may need to add 1/2 cup a water because this liquid really helps soften the veggies and cabbage. cook on medium heat for about 15 minutes, until cabbage is tender. add in the tomato paste around the 10 minute mark - the tomato paste serves as a thickening agent for the sauce, so you may need to add more than 3. oz if sauce is still thin.

pour chunky veggie sauce over your pasta noodles of choice - here with elbow macaroni.