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,

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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.

Enjoy!

Jen