Summer Vegetable Pasta

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

10oz Whole wheat or spinach spaghetti or linguine
Cooking spray (or olive oil)
½ Sweet Onion (such as Walla Walla), chopped
1 small Zucchini, quartered lengthwise and chopped ¼”
½ Red Bell Pepper, chopped
½ Orange or Yellow Bell Pepper, chopped
¼ cup Sun-dried Tomatoes, packed in oil, drained and chopped
2 cups Grape tomatoes, halved
1 cup leftover cooked Chicken, shredded or chopped
¼ cup Kalamata Olives, chopped (optional)
½ cup Cream
2 Garlic Cloves, finely chopped
2 T Fresh Basil, minced
¼ - ½ cup shredded Parmigiano-Reggiano Cheese (http://en.wikipedia.org/wiki/Parmigiano_Reggiano)
Salt & 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.

2. Coat 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 5 minutes).

3. Add zucchini, peppers, and dried tomatoes; stir fry until crisp tender, about 5 more minutes. Season to taste with salt and freshly ground black pepper.

4. Add cooked chicken, grape tomatoes, and olives if using. Cook until heated through, about another minute. Add to pasta in pot.

5. Add 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 melts.

6. Return pasta and veggie mixture to stir fry pan, and toss until pasta is coated with sauce. Top each serving with additional cheese.

Variations:

• Use any combination of fresh summer veggies you like: mushrooms, eggplant, different types of squashes, etc. The closer to your home that it is grown, the better it will be! Also, any fresh herb is good – consider fresh thyme, or rosemary.
• Omit chicken for a vegetarian meal. Or, replace chicken with frozen cooked shrimp, thawed according to package directions.

Feeds 4 or so.  Email or comment if you have any questions.  Enjoy!