Cheesy Vegetable Pasta

I had a thought today about how I've been doing the blog.  Usually, when I have a recipe, I "predate" the blog post to before we started the blog in the first place so it doesn't get in the way of the meat of it all.

However, then that requires everyone to go to the recipes section and decide whether we've actually put a new recipe in...so I've just decided to integrate it...because the chances of you seeing it are far greater.

This was very yummy...and you could do really whatever vegetables you want.  I'm going to write it out the way we made it though.

Cheesy Vegetable Pasta

Yields 4 servings
Based on a recipe from www.realsimple.com

Ingredients

• 4 servings of whole wheat spaghetti (I have one of those spaghetti forks with the serving holes but from what I remember, 1 serving is 2 oz dry, 1 cup cooked)
• 1 - 16 oz bag of frozen broccoli
• 1 bell pepper (I used yellow)
• 1 zucchini
• 1 - 14-15 oz can of diced tomatoes, strained
• 1/4 yellow onion, diced
• 4 oz of mushrooms, sliced
• Italian Seasoning (as preferred)
• Garlic Cloves, minced (as preferred)
• Salt (as needed)

Directions

1. Boil water and light barbeque or preheat oven to 450*F
2. Slice bell pepper and zucchini and mix with frozen broccoli
3. Create a pouch out of aluminum foil and fill with vegetables
4. Place pouch in barbeque or oven for 15 minutes
5. Add spaghetti to boiling water
6. Drain tomatoes and empty into saucepot
7. Add garlic and other seasonings you prefer to tomatoes
8. Heat tomato mixture over medium heat while blending into sauce with a hand blender
9. When tomato mixture is fully mixed and heated, add onions and mushrooms and continue heating
10. Drain spaghetti when ready
11. When everything has fully cooked, add spaghetti to bowl and top with "steamed" vegetables and tomato sauce mixture
12. Top with freshly grated parmesean

Enjoy!!