Skillet Summer Pasta

Yes, I said SUMMER pasta, because I'm in denial about the snow that is dumping itself outside right now. AND, maybe, just maybe, if I start on the summer foods, I can WILL summer here faster.

I made this for my family the other night and I was pleased with the final product and the response from my family. I have to put a plug in for Sunflower Market. I get my produce here whenever I can and I feel like living healthy is finally affordable again. I hope you have one near you--their prices are unbelievable!

First I cooked about 8 oz. whole wheat fusilli (or any other curly pasta).

While this was boiling, I sauteed the following (you can add or subtract any amount according to your family's size):

1/2 onion
2-3 small zucchini
2-3 yellow summer squash
1 head broccoli florets
2-3 cloves garlic

When these were done, I put them in a bowl off to the side and I thought it needed some protein so I sauteed a package of firm tofu, until brown, in the same pan.

Drain noodles and add vegetable to the pan with the tofu. Add 2-3 chopped tomatoes and heat through. Add about 1 cup (or more if you want) of shredded cheese (I used mixed cheeses) until the whole meal looks nice and cheesy. Add salt and pepper to your liking and enjoy! Super easy, super fast and super delish!