Super Easy Zucchini-Pepper Pasta

It's college. You move around a lot, are not home very often, and are hungry very often. This is my go-to pasta! It's especially great when you are crunched for time but still want something better than ramen!

Cook time: ~15 minutes

Here's what you'll need for about 2 servings:

• 2 cups of whole grain pasta (I used rotini)
• 1 small or medium zucchini 
• 1/2 green bell pepper
• 2-3 garlic cloves
• Oregano (to taste)
• Basil (to taste)
• Salt and pepper (to taste)
• Olive oil
• Nutritional yeast flakes (optional topping) 
• Any variety vegan cheese (optional topping)

Here's what you'll do:

1. Cook pasta according to package directions. Add salt and/or olive oil to water during cooking for taste (Make sure to use a large enough pot to allow for adding of veggies at the end).
2. Meanwhile, add about a tablespoon of oil to a shallow pan, heat to medium. 
3. Slice zucchini into half centimeter thick rounds.
4. Slice bell pepper lengthwise into strips.
5. Mince garlic.
6. Add veggies, garlic, oregano, basil, salt and pepper to hot oil. Sauté until veggies get nice and singed.
7. If your'e good at timing, everything will come out at the same time. Drain pasta and pour the veggies into the pot containing pasta. 
8. Add vegan cheese and nutritional flakes now if you like (totally not necessary, but mixes it up if you make this a lot like me!). Mix. 
9. Serve and enjoy.