Pasta with Fresh Veggies

This is a great summer meal when the fresh veggies are plentiful and the tomatoes are ripe and delicious. The only caveat is that this really isn’t a traditional “sauce”, but more of a vegetable topping for pasta, so you might want to encourage people add a little olive oil to taste at the table. Makes 2 to 4 servings.

1/2 pound cooked pasta (any variety)
1 tablespoon olive oil
3 cloves minced garlic
8 sliced mushrooms
1 tablespoon wine
1 small sliced zucchini
1 sliced summer squash
1 chopped roma tomato
1 cup fresh spinach
1/4 cup fresh chopped basil
salt, freshly ground black pepper or other spices to taste

Heat olive oil in a saucepan over medium heat. Add garlic, mushrooms and wine. Sauté for 2 to 3 minutes until mushrooms start to soften.

Add zucchini and summer squash. Sauté for 3 to 5 minutes until vegetables have softened.

Add tomato, spinach, basil, salt and pepper. Add water, vegetable broth or a little more oil if it seems too dry. Cook for at least 3 to 4 minutes, but you can cook a little longer if needed.

Variations

  • Add sun dried tomatoes, kalamata olives, pine nuts and / or artichoke hearts.
  • Experiment with other vegetables, like broccoli, cauliflower and bell pepper.
  • Make a smoky version with grilled zucchini and summer squash, but reduce the sautéing step to 1 minute, since they are already cooked
  • Add 1 8 ounce can tomato paste for more tomato flavor.
  • Can be easily made low-sodium.
  • Make a gluten-free version by serving over another grain.

More information for Pasta with Fresh Veggies recipe:

  • Prep time: 15 min
  • Cook time: 15 min
  • Total time: 30 min

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