I made it a little easier on myself on night two and made a simple pasta primavera, with a green salad with fresh blueberries, orange segments and walnuts and balsamic dressing, and oatmeal chocolate chip cookies for dessert.
Whole Wheat or Gluten Free Pasta
1 Tablespoon Extra Virgin Olive Oil
1/2 purple onion, diced
3 cloves of garlic, diced
2 cups cherry tomatoes cut in half
8 ounces sliced fresh mushrooms, white or baby bella
1 zucchini, diced
1 yellow squash, diced
1 Tablespoon Italian Herb Seasoning
Put large pot of water on to boil.
Heat olive oil over medium/low in Dutch oven.
Add mushrooms. Cook and stir until juices are released. Remove to a plate.
Add onions and cook 3-4 minutes (you may need to add a bit more oil or vegetable broth to prevent sticking)
Add garlic, stir and cook 1 additional minute.
Add squash and zucchini and seasoning and dash of salt and continue to cook until vegetables are tender. Add vegetable broth or water if vegetables are sticking to pan.
Add noodles to water and cook according to directions.
Meanwhile finish sauce by adding tomatoes to vegetable mixture. Cook for a minute or two. Add pasta sauce and mushrooms from plate and stir until heated through.
Drain pasta and add to pasta sauce. Stir to coat noodles. Serve in bowls and garnish with basil or parsley if desired.
Top with parmesan cheese (plant based) if desired.