Easy Healthy Pasta

For the second time, my original recipe plans have been foiled, so my journey into the world of spaghetti squash will have to wait until next week. Today, I'll just go over one of my favorite ways to make pasta, with olive oil (or really any type of cooking oil). So, while it's easy to just brown some meat and mix it with some pre-made sauce, sometimes it's best to think outside of the jar. Growing up, a favorite dish of my dad's was penne, spinach, olive oil, chicken, and Zatarain's seasoning; a really simple dinner that I've also adopted over the years. However, I never thought to expand upon it until this past year. Basically, all you need is a pasta (or theoretically spaghetti squash), some sort of seasoning, some veggies, and an optional choice of meat. I've done it with a pack of frozen veggies, salmon, and lemon pepper; shrimp, peppers, onions, salt, rosemary, sage, and basil; and with the chicken, as I explained before. There's really no limit, as long as you have the right spices. I'm sorry if this week was kind of lame, but hopefully next week will pick back up.   **edit** I should note that you only need to use as much olive oil as to coat the pasta and veggies lightly. Unlike with tomato sauce, nothing should be swimming in it.