Zucchini and Carrot Pasta

Adapted from Good Veg

INGREDIENTS:

• 2 tablespoons oil
• 4 cloves garlid
• 1 large zucchini, shredded
• 8 small carrots, shredded (amount about equal to zucchini)
• 1/2 cup water
• 1/2 bouillion cube
• salt to taste
• 1 - 13.25 ounce package whole grain rotini
• grated veggie cheese

METHOD:

• Start heating salted water for pasta
• While water is heating, saute garlic in oil in large skillet; add shredded carrots and zucchini; stir frequently and cook until they start to become tender
• If vegetables seem dry, microwave water and bouillon and stir into vegetables
• Remove vegetables from heat and let sit covered
• Turn off heat and let sit
• Cook pasta in boiling water; drain
• Return pasta to pot, add vegetables, stir until combined and salt to taste
• Serve with grated veggie cheese