This is a versatile recipe that makes the most of summer's bounty! Use any fresh, favorite vegetable or herb that is in season. The closer to your home it is grown, the more tasty and nutritious it will be. Mess around with this all you want, just adjust the cooking times as necessary.
Summer Vegetable Pasta
Whole wheat or spinach spaghetti or linguine
spray (or olive oil)
Sweet Onion (such as Walla Walla), chopped
small Zucchini, quartered lengthwise and chopped ¼”
Red Bell Pepper, chopped
Orange or Yellow Bell Pepper, chopped
cup Sun-dried Tomatoes, packed in oil, drained and chopped
cups Grape tomatoes, halved
cup leftover cooked Chicken, shredded or chopped
cup Kalamata Olives, chopped (optional)
Garlic Cloves, finely chopped
T Fresh Basil, minced
- ½ cup shredded Parmigiano-Reggiano Cheese (http://en.wikipedia.org/wiki/Parmigiano_Reggiano)
& freshly ground black pepper, to taste
1. Cook pasta according to package
directions. Drain, reserving ½ cup of
the cooking liquid, set aside. Return
pasta to pot and set aside.
medium sized stir fry pan with cooking spray (can use olive oil instead, if you
like), and heat over medium high heat. Add onion, cook until it begins to soften, stirring occasionally (about
zucchini, peppers, and dried tomatoes; stir fry until crisp tender, about 5
more minutes. Season to taste with salt
and freshly ground black pepper.
cooked chicken, grape tomatoes, and olives if using. Cook until heated through, about another
minute. Add to pasta in pot.
garlic to stir fry pan (add more spray or oil as needed), cook, stirring, until
fragrant, being careful not to brown. Add reserved cooking liquid, cream, basil, and salt & pepper to
taste. Simmer until reduced by about
half. Add cheese to taste, stir until it
pasta and veggie mixture to stir fry pan, and toss until pasta is coated with
sauce. Top each serving with additional
Feeds 4 or so. Email or comment if you have any questions. Enjoy!