Spring Pasta

I love to buy whatever produce is in season and find the best ways to use it all up. I have actually been surprised by the quality of produce I've been able to find here in Colorado. This pasta was the result of a fridge full of fresh spring vegetables. You can substitute almost and veggies you like. And if you leave out the chicken you can even make this vegetarian. I love this fast, fresh, healthy, weeknight meal.

Spring Pasta
about 1 lb. boneless, skinless chicken
2-3 Tbs. olive oil
1 small yellow onion, diced
2-3 cloves garlic, minced
1 small zucchini, chopped
2 tomatoes, diced
parmesan cheese
salt and freshly ground pepper
1 lb. whole wheat pasta

-Put a big pot of salted water onto boil. And cook pasta according to package directions. While water is boiling and pasta is cooking, start the sauce.
-Cut chicken in bite-sized pieces and saute in the olive oil until no longer pink in the middle. Season with salt and pepper while the chicken is cooking.
-About half-way through cooking the chicken, add the onion and cook until translucent.
-Add the garlic when the onions are almost done.
-Add the zucchini and cook until tender.
-At this point you can add whatever other vegetables you want. I added half a jar of chopped artichoke hearts that were in my fridge waiting to be eaten and a few chopped sundried tomatoes as well.
-Add the tomatoes, and cook just until a little soft.
-Drain the pasta and add the chicken and veggie mixture to the hot pasta.
-Toss together with a generous amount of parmesan cheese and freshly ground pepper.
-If the pasta seems too dry you can add a little more olive oil.

Saute the chicken, onion, and garlic,

Add in the zucchini,

Then add the tomatoes and other veggies,

Toss with the pasta and Parmesan cheese,

And serve!