Wednesday, July 18, 2012

Summer Vegetable Pasta

I absolutely love all the fresh garden veggies at the farmer’s market right now. I think that knowing someone picked them that day makes them taste so much better than the ones you get from the grocery store.

I decided to whip up a quick veggie pasta for dinner tonight. Man it was good, not to mention fast and easy!

What you need,

2 cups of Tubetti pasta, or any small tube pasta
1 tbsp. olive oil
3 green onions, chopped
2 cloves garlic, thinly sliced
1 small zucchini, sliced into half moons
1 cup of button mushrooms, sliced
1 cup grape tomatoes or any tiny tomato will do
1 lemon, juiced
1 cup grated Parmesan cheese
¼ cup fresh chopped basil
½ cup pasta cooking liquid
Salt and pepper to taste

Cook the pasta in a large pot of boiling water, according to package directions.
When it is cooked, drain reserving ½ cup of the cooking water.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add in the onion, zucchini and mushrooms. Cook for 2-3 minutes until just starting to soften. Add in the garlic and tomatoes and sauté another 3-4 minutes. Toss in the cooked pasta and the cooking water. Stir in the lemon juice.

Stir in the Parmesan cheese and the basil. Season with salt and pepper.

Serve with a little extra Parm if that suits you!

There you have it, a perfect light summer meal.