Garden Vegetable Summer Pasta
This satisfying pasta dish is a simple dinner highlighting the local summer vegetables. A versatile dish that can change up with what vegetables are available to you.
Servings: 6
Ingredients
- 2 T olive oil
- 12 oz linguini or other similar pasta
- 1 small sweet onion sliced thin
- 3 garlic cloves minced
- 1 large zucchini diced
- 12 zucchini blossoms cleaned and stem removed
- 4 oz cherry tomatoes
- ½ C freshly grated parmesan cheese
- 5 basil leaves chiffonade
- Salt and pepper
Instructions
- Bring a large pot of water to boil. Season generously with water and stir in pasta. Cook until al dente.
- Meanwhile, heat olive oil in a large skillet over medium/high heat. Add onions. Cook, stirring occasionally, until beginning to soften (about 4-5 minutes). Stir in garlic, zucchini and tomatoes. Season with salt and pepper. Cook just a few minutes more until zucchini is just starting to soften a bit.
- Once pasta is al dente, drain but reserve ½ C of the cooking water (just in case pasta gets dry). Add pasta to skillet and toss to distribute vegetables though the pasta. Reduce heat to medium/low and add parmesan cheese and zucchini flowers. Cook just a few minutes more. If pasta mixture seems dry, stir in a little of the reserved cooking water.
- Stir in the fresh basil just before serving.
Notes
I like a little richness to my pasta so sometimes just before serving I stir in a tablespoon of butter. It's totally optional and adds some calories but it does add a little somethin' something'.