With garden surpluses and beautiful vegetable picks at the Food Co-op, produce is abundant in late summer. Veggie Pasta is a resourceful way to make a highly nutritious meal using some of the sweetest vegetables out there.
I picked up a few vegetables of different colors for this recipe: green zucchini, purple onion, and red, orange, and dark crimson tomatoes. Depending on what you have available in your refrigerator, this recipe can incorporate a combination of different veggies like yellow squash, green zucchini, green peas, or sweet peppers! With a few simple herbs and rich creamy cheese, this meal is high in vitamins, fiber, and protein.
1 cup parmesan, grated
5.3 oz. Basil & Olive Oil Asiago cheese, grated (available at the coop)
1 medium zucchini, diced
2 medium tomatoes, diced
1 small purple onion, diced
2 cloves garlic, minced
1 handful fresh basil, chopped
2 tsp. fresh parsley, chopped
2 T. black pepper
1 tsp. salt
1 T. red pepper flakes, crushed
2 T. olive oil
1 lb. whole wheat pasta (farfalle, penne or rotini)
Boil pasta for approx. 11 minutes or until al dente. In a large sauté pan, sauté zucchini for about 3 minutes before adding onion, basil, pepper, salt, and parsley. Simmer for about 3 minutes. Turn heat to low, and add diced tomatoes. Allow tomatoes to absorb flavor for about 2 minutes, then turn stove off. Avoid simmering the tomatoes too long (tomatoes will turn soupy if cooked too long). Add the vegetables to the pot of pasta, but avoid adding much tomato juice to the pasta. Toss pasta with grated cheese and red pepper flakes.
I love this recipe. I prepare a big bowl of it, and pack up for lunch during the week! This dish is also great for potluck parties.
Madeleine is a senior at James Madison University, studying to be a registered dietitian. She loves exploring recipes with fresh and nutritious ingredients. As a native to the Shenandoah Valley, she passionately supports the local food economy in Harrisonburg!