Fresh Veggie Pasta

Pasta (any kind) - cooked using package instructions
Tomatoes - Chopped

Veggies: Use any veggies you have in the Fridge. I precook them before using in the recipe.
Asparagus (Steamed, boiled or Roasted until crisp-tender. Then cut into 1" pieces)
Broccoli florets(Steamed until bright green and crisp-tender)
Peas(thawed)
Mushrooms - chopped (sauteed in little oil until soft)
Artichoke Hearts (Thawed and sauteed in little oil)
Eggplant - Cut into 3/4 inch pieces. Toss with olive oil, salt and pepper. Roast in the oven until soft)
Zucchini - Cut into 3/4 inch pieces. Toss with olive oil, salt and pepper. Roast in the oven until soft)
Baby Spinach - sauteed in little olive oil.

Chicken Breast - cut into 1" pieces. (optional)

Black Olives - few (chopped)
Red Pepper Flakes
Light Alfredo sauce - 3 to 4tbsp
Parsley - chopped
basil - chopped
Garlic - Chopped
olive oil
salt
pepper
Cayenne pepper - 1/2tsp
Parmesan cheese
Italian dried herb mix

Heat some oil in a pan (Keep it on medium heat otherwise garlic will burn and give bitter taste). Add garlic and red pepper flakes. When garlic starts turning brown add the veggies and cook for a minute. Add Chopped tomato and cook for couple of minutes. Add Olives, Parsley, Italian dried herb mixture, cayenne pepper powder, salt, pepper and mix. Add the Alfredo sauce and mix. Add Parsley and Basil and mix well. Toss with the cooked pasta. Sprinkle Parmesan cheese and serve hot.

Optional:
Add cooked (Grilled/Baked/Sauteed) chicken breast that is cut into 1" pieces to pasta when you add veggies.