Veggie Pasta

The other day I made a light veggie pasta dish. It was delicious and filling and healthy and delicious. It was a compilation of random things I had in the house, but you never would have guessed that it was thrown together as a last minute meal.

Veggie Pasta
1 box brown rice pasta (or whatever pasta you use)
1 yellow bell pepper, diced
1 red bell pepper, diced
1 zucchini, quartered and sliced
1 pint cherry tomatoes quartered (or halved if you prefer)
1/4 cup chopped cilantro
2 Tablespoons organic canola oil (or olive oil if you have that)
salt

1. Cook the pasta according to the directions on the pasta box.
2. When the pasta is almost done, heat the oil (over medium-high heat) in a pan and saute the zucchini until tender (2-4 minutes depending on how soft you prefer the vegetable). ***IF YOU PREFER YOUR PEPPERS COOKED AND NOT RAW, SAUTE THEM WITH THE ZUCCHINI***
3. Drain the pasta.
4. Toss the cherry tomatoes in with the zucchini, stir to coat with oil.
5. Place the pasta, peppers and cilantro in a deep bowl.
6. Add the zucchini and tomatoes (be sure to get as much oil from the pan into the bowl as possible). Add more oil if needed to evenly coat the food.
7. Sprinkle with salt, stir it all together.
8. Serve and enjoy!