Fresh Veggie Pasta

Alright... so it's been a while... I'll update with the one dish I managed to photographically capture while I was so busy recently... Fresh Veggie Pasta.

Pasta is surely a go-to for me, but I get tired of the same old red sauce and meat combo so I opted for a new twist as I realized I had quite a big amount of fresh produce in my bottom drawer waiting to be cooked.  Don't get me wrong, I love veggies roasted as a side, but that too can become tiresome.  So?  So I went for the best of both worlds:
Simply adding sauteed veggies to a hearty whole-grain pasta (and of course for my meat loving hubbie: the addition of chicken).

And it gets even more simple than that, as it is almost sauce-less! 

The run-down:
Chop up whatever fresh and delicious vegetables you have lying in that bottom drawer of yours.  My veggies of choice?  Carrots, cauliflower, zucchini and yellow squash.

Boil/pan fry/cook up a meat of your choice (obviously optional here).  My meat?  Chicken, boiled and shredded. 

In the boiling process, it is always advised to season your water... A little salt, a little pepper... some oregano, etc. 

Cook pasta of your choice in that so-salty-it-could-be-sea-water.  Then throw everything into a large pan/skillet.  Here add in about 1/8 cup of fresh lemon juice and the zest of one lemon, about 1/8 good EVOO, add salt and pepper to taste, and then add your other seasonings to taste.  This particular day I chose about one tbsp of Herbs de Provence.  Mix everything together well and enjoy  :)