I was bone -tired this week and really had to drag myself to cook. This is where being a part of a CSA or produce delivery service comes in handy. Having a bunch of fresh ingredients in the house made things easy; I didn’t have to think too much about what to make — I was limited by the veggies I needed to use — and vegetables don’t usually take much work beyond chopping. (I try to limit that too, by slicing, rather than chopping or mincing most things.)
This simple pasta dish can be made with almost any constellation of vegetables. Other summer combos I like: zucchini and corn; fennel, raisins and kale; and sweet peas with fresh tomatoes. My favorite pasta to use for this is Bionaturae’s Whole Wheat Gobbetti, which is available in many grocery stores, but any whole wheat pasta will work.
Pasta with Summer Squash, Tomato and Garlic 1 onion, sliced 2 tablespoons light olive oil (for cooking)2 yellow squash, halved and sliced in 1/4 inch rounds
2 cloves garlic, chopped
1 fresh tomato, chopped coarsely 2 tablespoons good quality extra-virgin olive oil 1/2 pound whole wheat pasta
Preparation: Saute the onion in the light olive oil for a few minutes, until just getting soft. Add the summer squash and saute for another 5 minutes. Add the garlic and cook for a minute or two before adding the tomato with seeds and juice. Cook everything through until the squash is tender, about another 3-5 minutes. Add the pasta and mix through the extra-virgin olive oil. Serve with freshly grated parmesan cheese and salad.
Other great vegetarian pasta recipes:
- Rapini and Portabello Mushrooms with Gobbetti from The Omnivore’s Solution.
- Sicilian Market Pasta from Fat Free Vegan Kitchen.
- Linguine with Lemon, Olives and Feta from Tigers and Strawberries.
- Green Goddess Pasta from I Really Like Food.
