Cooking With Colour

by - March 20, 2014

I must confess, I haven't written a blog post for the 2014 Blogger Challenge since week 1. I just kept forgetting, or spending too much time thinking about the post but then never following through. I'm a terrible blogger I know, please don't hate me. But topic 6 is all about food and I love food so I can definately write about it with no hesitation.

One of my favorite things when it comes to cooking is the presentation. For all I care the food can taste awful, but as long as it looks nice and I can get a pretty picture of it, I'll be happy. I suppose that's the blogger in me.
In honour of the first day of Spring I thought I'd share one of my go-to easy pasta meals that is full of colour and will be sure to get you in the spirit of the Spring season. Especially if you are like me and you live in Canada where it is still in the negatives. I'm not sure what mother nature is angry at us for, but she sure does hold a grudge.

This recipe is super simple, just grab any veggies you have in your fridge or freezer that still taste right when they've been heated up in a skillet (be sure to steer clear of cucumbers), chicken if you are a meat lover, and some pasta. I personally love bowtie pasta, mainly because it's so freaking cute, but you can use whatever you've got. 

I went with some red pepper, sliced carrots, frozen corn, zucchini and some onion. My chicken (not pictured) was already pre-cooked, left over from the night before but if you are wanting to put chicken in your pasta I suggest cooking it in the skillet with a little olive oil, salt & pepper and some basil. 

Next bring a pot of water to a boil and throw in the pasta of your choice. The length of time you keep it in the pot all depends on how you like your pasta. I personally prefer mine a little al dente, which means it's a little firmer to the bite so about 8ish minutes is usually good. 

In a large skillet, heat up some olive oil and toss in the onions, zucchini, and carrots. Let those fry up just a little bit before you throw in the corn and red pepper ( these generally take less time to heat up and are less firm vegetables so you don't want them to get soggy).  Next throw in your cooked chicken and add whatever seasoning you like. I usually keep it pretty simple with some salt, pepper and basil ( have I mentioned how much I enjoy cooking with basil?). 

Once your pasta is cooked to your liking, drain the water and put it into your skillet. (Your pasta, not the water). At this point you can turn the skillet down to simmer or even off completely. The last touch is to add a little more olive oil, since that's all I put on my pasta. If you aren't a big fan of olive oil "sauce", you could add a little plain Ragu or tomato sauce instead. Just not too much because you don't want the tomato sauce to overpower the tastes of your colourful veggies!

And voilà, a super simple, quick and delicious pasta dish that is perfect for Spring.
You guys this is seriously one of the simplest meals I make, and as a university student I can verify that it's not time consuming at all ( unless you're like me and you take the time to arrange your food into a rainbow for the sake of a picture). 

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2 thoughts

  1. This sounds amazing for a spring meal! And I love that food can be so pretty :)

    Ivy xx
    Style Life Lovely

  2. This looks so pretty and delicious! Will have to whip this up soon :)
    Yours Truly, NY