Vegan Vegetable Pasta

Growing up, my family has always been big meat eaters.  To this day my dad LOVES to BBQ any kind of meat.  It has always been the center of a meal.  Recently I have been trying to eat less meat after learning many un appetizing things about the care and hygeine that slaughter animals are given.  Not to mention all the hormones and antibiotics that are pumped into them..which then in turn get pumped into our own bodies.  Anyway, I have been trying to only buy free range organic and/or 100% grass fed meat.  That can be hard on a tight budget so I decided to cut out meat one night a week.  My husband isn't too crazy about this since he thinks he will be weak if he doesn't have meat every meal.  Slowly but surely he is coming around (just a little though) lol.  Anyway I forgot to set the salmon out Sunday night so Meatless Monday it was!  A veggie pasta is always delicious and you can make it differently everytime.  Last night I decided to try something a little different. 

Vegan Vegetable Pasta:

1/2 Box of Whole Wheat Organic Pasta (I used Linguine)
Olive Oil (at least 6 Tablespoons)
1 Sunburst Squash cut into bite size pieces (Preferrably Organic~No drugs in them)
6 Asparagus Spears, remove woody stalks and cut
1/4 Cup Green Bell Pepper, chopped
1/4 Cup Red Bell Pepper, chopped
1/2 Cup Grape Tomatoes, sliced
Fresh Garlic, finely chopped (To taste..I like alot)
1/2 of a small onion, finely chopped

6 Crimini Mushrooms, cleaned, peeled and sliced
1 Lemon with peel for zesting.
1-2 Oranges
1 Tablespoon of Ginger, Grated
Salt n Pepper to taste

(I know, I didn't show all the ingredients lol)

1. Cook Pasta according to box directions, do not overcook.  Add a little olive oil to pasta so it doesn't stick.
2. After chopping all vegetables, heat a couple tablespoons of olive oil in a non stick skillet.
3. Add onions and saute for 1 minute.
4. Add red and green bell peppers, saute for another minute.
5. Add Asparagus and tomatoes and sautee for another 1-3 minutes, adding more olive oil if necessary.
6. Add squash, mix then add mushrooms and garlic.
7. Continue to saute just until asparagus and squash are tender.
8. Toss in pasta and mix well, adding remaining olive oil if you want. (I did..lol)
9. Mix in Grated Ginger.
10. Zest one lemon and then sqeeze the juice into the pan (I used a small lemon, you may want to use less juice if your lemon is large.
11. squeeze the juice of one orange into the pan and mix well.
12.  Add salt and pepper as you like and serve!