So in honor of the Summer Solstice, I decided to cook my Summer Solstice pasta: light and sunny.
I used 1/4 box of whole grain pasta, which I boiled with 1/2 teaspoon of olive oil, until soft to the bite (I do not like al dente pasta).
I reserved 1/2 teaspoon of sea salt and used this cute measuring spoon in the shape of a cup cake :)
On a frying pan, I cooked 1 teaspoon of finely chopped onion and 1/2 teaspoon minced garlic in a 1 teaspoon of olive oil. I cooked the onion and garlic at medium-high heat for about 5 minutes, stirring it at all times.
Then, at medium-low heat, I added 2 teaspoons of olive oil, 1/4 cup of broccoli florets, 1/4 cup of thin sliced fresh mushrooms, 1 small sweet pepper sliced (red), 1 small sweet pepper sliced (orange), 1/2 a summer squash cut in small cubes, 1 small can of peas ( 8oz, drained) and the sea salt. I let it simmer for about 10 minutes, then added the pasta.
I served with green salad with just a bit of white vinegar instead of dressing. And of course: a "sprinkle" of shredded mozzarella cheese on my pasta.
*UPDATE* I forgot to say I also added a cup of chopped cilantro and 1/2 cup of grape tomatoes to the pasta prior to serving.