Summer Veggie Pasta

So yesterday I went to the farmer’s market. I bought an iced coffee, which has inspired me to make my own at home, and just meandered around the market to see what looked good. Everything looked good. I ended up buying kale (planning on making some kale chips tomorrow), squash, asparagus, broccoli, a sweet onion, and some radishes. I will be snacking on radish and butter sandwiches for a few days. Delicious.008

I spied some rotini pasta in the cabinet and decided to make this pasta, which I made up along the way. Of course, you can add any veggies you have on hand in this. This pasta is showcasing the veggies, so the sauce has to be light and refreshing.

Summer Veggie Pasta

Ingredients

1/2 sweet onion
2 yellow squash
small bunch of asparagus
small bunch of broccoli
1/3 box of rotini pasta (or whatever you have on hand)
1 lemon
splash of white wine
chopped fresh herbs ( I used oregano, thyme, marjoram, and basil)
olive oil- I would say use sparingly a bit at a time)
salt and pepper to taste

Directions

Heat up a couple tablespoons of oil in a large pot on med. high heat- I used my large dutch oven.
Bring water to a boil for your pasta. Make sure you heavily salt the water.
While the water is coming to a boil, cut up your veggies and put in the heated pan. Salt and pepper liberally.
Add the pasta and cook you veggies about the same time. When the veggies are browning, add in a splash of white wine (I used Chardonnay) and the juice from the whole lemon. I also grated some lemon peel (make sure you wash the lemon skin very well; I like organic lemons when I know I am going to use the peel).
Add your fresh herbs.
When the pasta is al dente, add it to the veggies and sauce. Add a bit of the starchy pasta water to the mix. Stir and cook together for a few more minutes. Add in some parmesan cheese.

So good!
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