I’m a glutton for olive oil.
You can keep the punishment side of things. S&M really isn’t my thing, although I don’t judge so if both parties are willing, I say get yo’ kink on. You know what else isn’t up my alley? Coconut oil, although it might be quite useful in the aforementioned activities. I know, I know, coconut oil is super trendy right now, and you can literally bathe in the stuff if you’re feeling it. Not me though.
I’m an olive oil girl through and through; preferably extra virgin too. (Raises eyebrows.)
Olive oil is my one true love, aside from the Hubby and of course we can’t forget about the baby or the cats considering they might maim me if I were to ignore them, especially Oscar. He’s been known to get a little feisty.
Speaking of personalities, olive oil brings a bold and sassy component to any party, which is why I cook with it on the daily. It’s in my granola recipes, and I use it to saute and roast all manner of vegetables, especially my glorious spuds. I dip soft, yet crusty baguettes in glistening pools of extra virgin olive oil, spiked with fresh herbs and sea salt. It’s my number one choice for pizza sauce and always a factor in my pasta dishes, even the tomato based versions. More often than not though, it’s the star of the show.
Case in point: the Hubby and I legit make this Healthy Vegetable Pasta with Olive Oil recipe a few times a month with whatever vegetables we happen to have on hand. It’s a great way to get a simple, savory, and satisfying meal with loads of nutritional goodness. It’s easy to make and full of flavor which is why it’s a regular in our rotation. Plus, you get to feel good about eating pasta, and we all know how much I adore my carbs, for good reason I might add.
For this vegetable pasta recipe, I saute up onions and lots of garlic in olive oil, plus whatever veggies are lounging in the crisper that day and toss it all together with some cooked pasta, a few seasonings, and an extra splash of oil for good measure. It’s super simple so the key is to use fresh, seasonal vegetables and a good quality olive oil.
I’m fairly selective about my olive oils, and I always make sure I’m using a good brand. Ancient Olive Trees is one of my new favorites since it’s strictly 100% olive oil (you’d be surprised what other brands contain; read your labels). The olives are pressed within hours of being picked (be still my olive loving heart) and all batches are taste tested to ensure freshness.
I want to know how do I get that job? You give me a vat of olive oil, and I’ll happily supply the veggies and the bread. I’ll even bring this pasta to the party.
- 1/2 lb Pasta of choice; I like Spaghetti, although I've used Penne and Linguine before too.
- 1/2 cup Extra Virgin Olive Oil, divided
- 1/3 cup Onion, diced
- 3 cloves Garlic, diced
- 5 cups assorted vegetables. I used a combination of Broccoli, Asparagus, and Carrots here.
- 1/2 Bell Pepper, diced
- 1/4 tsp. Salt
- 3/4 tsp. dried Parsley
- 1/2 tsp. dried Oregano
- 3/4 tsp. Garlic Powder
- 1/4 cup Reserved Pasta Water
- Cook pasta according to package directions.
- While pasta water is cooking, add 1/4 cup of olive oil to a medium sized skillet over medium heat. Once the oil is hot, add the diced onion and cook for a couple of minutes until translucent. Add the diced garlic and cook for an additional 30 second before adding the rest of the vegetables, except the bell pepper.
- You want to cook the rest of the vegetables until they're at your desired texture. I like my vegetables to still have some crunch to them so I cooked my broccoli, asparagus and carrots for an additional 10 minutes. Add in the seasonings from the salt to the garlic powder. Towards the end of the cooking, add in the bell peppers and saute for another minute.
- Drain and rinse the cooked pasta, reserving 1/4 cup of the pasta water. Add the cooked pasta along with the 1/4 cup reserved pasta water, and the additional 1/4 cup of olive oil to the vegetables. Stir to combine and cook for another minute allowing flavors to meld.
- You can mix and match whatever vegetables you have on hand. The only tried and true staples for me are the onions and the garlic. Use this recipe as a jumping off point to make your own veggie pasta creations. Feel free to switch up the pasta and the seasonings too. Get crafty.
This post was sponsored by Ancient Olive Trees. The opinions, recipe and text are all mine. Thanks for understanding and supporting Clean Eats, Fast Feets. Blows kiss.
What’s your oil of choice?