Winter Veggie Pasta

Variations of this meal happen all the time in my kitchen, but this happens to be one of the better variations. The following recipe is vegetables only, but chicken would go well with the flavors if you would like to add it. I suggest dicing a chicken breast and adding it before the step below where the onions are added. Cook the chicken for a few minutes alone before adding the onions and moving on. Depending on your taste buds, 1/4-1/2 tsp of any of the spices in the list may need to be added because of the chicken. If you aren't sure, don't add any extra until it is all mixed together, then taste. If it seems a little bland, start with 1/4 tsp more of all 4 spices and taste again.

Winter Veggie Pasta
1TBS Oregano
1 TBS Basil
2 TBS ghee (see last post for more info), butter or olive oil
2 tsp salt
1 tsp granulated garlic/salt/powder
1/2 lb (about 1/2 a box) shaped pasta (I prefer the shells or spirals)
1 sweet potato, peeled and chopped
1 summer squash or zucchini
1 cup chopped asparagus OR 1 1/2 cup chopped broccoli


In a deep fry pan, melt 1 TBS of the ghee over high heat. Add the oregano and basil. Brown the spices for 5-15 seconds, then add the onion, salt and garlic. Cook for a few minutes. Add sweet potatoes. Add water to the pan to prevent burning/sticking if necessary and cover. Let cook, stirring occasionally, until sweet potatoes start to soften (about 5 minutes if on high heat). 

Meanwhile, start water for the pasta. Follow package instructions.

 After the sweet potatoes start to soften, add a little more water to the pan to prevent burning and put in the summer squash and asparagus. (If using broccoli DO NOT put it in with the squash. Instead, add it about 1-2 minute before you turn the stove off.) Cook another 3-5 minutes until the squash is cooked. Remove from heat and cover until pasta is ready.

Drain the pasta, and mix the vegetables with the cooked pasta. Add the remaining 1 TBS ghee and toss. Salt and pepper to taste.

This will make 2-4 servings depending on what you consider a serving to be.