Pasta with Summer Veggies

Pasta with Summer Veggies

Chopped Yellow Squash and Zucchini

I feel like I do a really good job of hunkering down and creating recipes in the Fall, Winter, and Spring. Summertime, for some reason, seems to fall into the “I don’t want to cook” category, and so gets sorely neglected.

And yet, there is a bounty of amazing fruits and vegetables.

Maybe that’s the problem. The fruits and vegetables that are at their peak in the Summertime are so damn good, that I’d rather just eat them as is.

Sliced Cherry Tomatoes

And while my body is perfectly happy eating raw fruits and vegetables each meal, The Hubster prefers something a bit more…substantial.

This recipe is a bit of a compromise, with minimal cooking of gorgeous summer vegetables for me and a more substantial base of pasta for The Hubster. It’s the kind of compromise that leaves everyone at the table wanting more. And more. And more.

Shredded carrots

It’s also the kind of recipe that honors the Summertime “I don’t want to spend a copious amount of time in the kitchen” rule.

The meal takes 25 minutes from start to finish, including prepping the veggies, boiling the water, cooking the pasta, sautéing the veggies, and setting the table. Which officially makes it my favorite meal of summer.

And as such, it will be on the menu weekly until Fall.

veggies cooking

My only regret with this recipe?

Not posting it sooner. Because that means you haven’t been able to enjoy a single morsel of it.

Pasta with Summer Vegetables

Yields 4-6

Pasta with Summer Veggies

10 minPrep Time

15 minCook Time

25 minTotal Time

Save Recipe

Ingredients

  • 1 lb pasta (I used penne)
  • 1 tbs olive oil
  • 1 onion, chopped
  • 1-2 cloves garlic, minced
  • 1 zucchini, quartered and sliced
  • 1 yellow squash, quartered and sliced
  • 1 cup carrot shreds (or 2-3 carrots, sliced)
  • 1 pint cherry tomatoes, halved
  • 2 tbs balsamic (regular, white, fig-infused)
  • 1/4 cup fresh basil, chopped
  • salt and pepper to taste

Directions

  1. Cook pasta according to package.
  2. While pasta is cooking, heat oil in a large skillet over medium-high heat.
  3. Add onions and garlic. Sauté for 3-5 minutes, or until onions are translucent.
  4. Add zucchini and yellow squash. Sauté for another 2-3 minutes.
  5. Add carrots. Sauté for 2-3 minutes.
  6. Add tomatoes. Sauté for another 3 minutes.
  7. Add balsamic. Stir to combine.
  8. Add basil, stir to combine, and remove from heat.
  9. Season with salt and pepper to taste.
  10. Serve atop pasta, garnish with more basil if you want.

Allergen Information

Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Corn Free*, and Egg Free.

6.6.15
http://emilylevenson.com/recipe-pasta-with-summer-veggies/

*The Wheat, Gluten, and Corn Free status of this recipe is dependent upon your choice of pasta.

Pasta with Summer Veggies

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    I just made this for lunch and it was great. I used angel hair pasta and skipped the yellow squash though, since I didn’t have any. Even the hubby – who isn’t a fan of veggies – liked it. It’s going on our permanent menu list.

    1. Reply

      That’s awesome!

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