Pasta - A light meal

This could pass of as a salad. But we made a meal of it.  Using some leftover veggies that were in the refrigerator.  And one of those - add anything and it could still taste right - kind of a dish.  No tomato base or a heavy sauce.  So no guilt with the extra helping.

Donna Hays says that you should use 100 gms of pasta per person ( tip provided by L - and we thought she was wrong - but found out that she was indeed right! )

Ingredients:
Pasta - 200 gms
Spinach - 1 bunch
Carrot - 1 large
Beetroot - 1 medium
Cabbage - 50 gms
Cheese Cubes - 3  - use at least another couple more
Italian Seasoning - 1/2 -1 tsp
(this one had dehydrated onion, garlic, bell peppers and herbs)
Chilie flakes - 1 tsp
Pepper powder - to taste
Salt - as desired
Olive oil - 4-5 tbsp

Boil the beet - and juliene
Blanch the spinach and shred.

Cook the pasta al dente

Julienne the carrots.
And also make strips of cabbage.

Cut the cheese into small bits

Heat a pan.
Add the olive oil.
Throw in the shredded cabbage - sauté 

This helps in caramelisation and you do get a overpowering smell of cabbage but ignore it - it tastes great

And after a few mins the carrot juliennes - continue to sau·té  till the carrot is cooked but still has a crunch

Add the seasoning - or the ingredients separately - do not forget the garlic, chilie flakes and ground pepper

Take a large bowl.

Put the cooked pasta

And the vegetables - ( the beet, spinach, carrot, cabbage) and the cheese

Salt to taste

Lightly warm the dish if you like.  Drizzle a little more olive oil - adds to the taste

Serve