Summer Vegetable Pasta
I love markets - weekend markets, farmer’s markets, flea markets, etc. I love how it brings a community together by being a source of its needs. I love how it supports farmers and vendors by giving them direct access to consumers to sell their products. I particularly love it during the balmy summer season when produce of all colors, shapes, and sizes are in abundance and they are at their freshest. Here is a simple but hearty pasta recipe to make good use of all the crisp, garden-fresh summer vegetables.
What you’ll need:
1/2 lb. spaghetti or penne pasta
1 medium red onion, sliced thinly
3 cloves garlic, sliced thinly
1 zucchini, diced
1 head of broccoli, cut into florets
1 pack of mushrooms (porcini or button), sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large tomato, seeded and diced
⅓ cup dry white wine
Italian seasoning
Red pepper flakes
Salt and pepper
Parsley/oregano
Parmesan cheese, grated
What you’ll do:
Cook pasta until al dente according to package instructions. Set aside the pasta as well as a cup of the pasta water.
In a pan over medium heat, saute the onions and garlic until fragrant in olive oil. Add the zucchini, broccoli, and mushrooms.
When the zucchini and mushrooms are cooked, add the bell peppers and tomatoes.
Season with salt and pepper. Add the dry white wine and wait until the wine reduces.
Season with Italian seasoning and, if desired, add red pepper flakes for a lovely kick.
Put the cooked pasta in with the vegetables and stir everything until well combined. If it is looking a bit dry, add some of the pasta water.
Serve sprinkled with parsley or oregano and parmesan cheese.
Other ideas to spruce the dish up:
*Use other vegetables such as eggplant, white onion, asparagus, cauliflower, artichoke, or spinach.
*Roast the veggies! In a sheet pan, lay out all the sliced vegetables, season with salt and pepper, and drizzle olive oil over them. Place in a preheated oven and roast for 30 minutes at 230 degrees Celsius.
*Squeeze half a lemon over the whole dish when it’s cooked for a refreshing zing.
*If you don’t have Italian seasoning, dried thyme and dried oregano will work.
*You can use canned tomatoes to turn this into a tomato-based pasta dish.
*If you really love your meat, feel free to add sliced grilled chicken. Shrimp also works.
