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. 
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 :)
