Meal under $10: Colorful veggies & pasta


  • 2 to 3 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 8 ounces button mushrooms, quartered or halved
  • Kosher salt and freshly ground black pepper
  • 1 small zucchini, cut in half lengthwise and sliced crosswise into 1/4″ pieces
  • 4 ounces fresh green beans, trimmed and cut into 2″ pieces
  • 1 roasted red bell pepper, diced* (recipe below)
  • 1 cup thawed frozen peas or fresh peas
  • 12 ounces dry egg noodles
  • Optional garnishes – sliced green onion or chives, shredded carrots, chopped fresh tarragon or parsley, grated cheese


In a large nonstick skillet or saute pan, warm 2 tablespoons oil over medium-low heat. Add the shallots and cook 5 minutes without letting them brown. Raise heat to medium and stir in mushrooms. Saute for 3 minutes. Season with a pinch of salt and black pepper. Cook 5 minutes, stirring frequently, until mushrooms have released all of their liquid.

Add zucchini and saute for 5 minutes. At this point I sometimes add another tablespoon of olive oil, depending on how much liquid came out of the mushrooms. If the veggies are sticking, add the extra oil. Add green beans, red peppers, and peas. Saute for 2 minutes.

Cook pasta in a large pot of boiling water according to package directions. Drain and place in large bowl. Add the vegetables and toss to combine.

Garnish as desired.

This recipe is courtesy partner site