Tuesday, June 28, 2016

Garden Vegetable Pasta

Fresh and healthy, this Garden Vegetable Pasta is perfect for a Summer dinner!

Pasta dishes, such as this one, are quick to pull together. Buttery sauteed fresh veggies are tossed with pasta. Top with cheese and broil until browned and melty. 

You can use whatever vegetables you like. Any vegetables from your garden will be delicious in this pasta. Just saute them in butter until soft. Depending on the vegetables you use, you may need more or less time. 

Garden Vegetable Pasta
Inspired by How Sweet Eats
  • 8 oz short grain pasta (I used Mezzi Penne)
  • 2 ears of corn, kernels cut off the cob
  • 1 zucchini, chopped
  • 1 red onion, chopped
  • 2 to 3 garlic cloves, minced
  • 1 heaping cup cherry tomatoes, halved
  • 1/3 cup freshly shredded mozzarella
  • 1/3 cup freshly shredded sharp cheddar
  • 1/4 cup unsalted butter
  • scant 1/4 teaspoon lemon zest (optional)
  • salt & freshly ground pepper
  • pasta water
Heat a large pot of salted water to a boil and cook pasta to al dente according to package directions. Reserve about cup of pasta water before draining pasta.

While pasta is cooking, add the butter to a large skillet over medium heat. Add corn, zucchini, red onion, cherry tomatoes. Season with salt and pepper and cook until soft, about 8 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Season with salt & freshly ground pepper to taste. Stir in lemon zest if desired. 

Add pasta to the vegetables in the skillet and toss to combine. If the pasta seems a little too dry, add about 1/4 cup pasta water and toss to coat. Add any additional pasta water, as needed, by the 1 tablespoon until desired sauciness. Season with salt and pepper if needed. Pour the mixture into a baking dish and sprinkle with cheeses. Broil until cheese is melted and browned, about 2 to 3 minutes. Remove from oven and serve!

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