Fresh Vegetable Pasta

We had a simple, yet fabulous dinner last night of pasta with fresh vegetables.  My recipe yielded two large servings, which I immediately regretted.  This dish “tastes like more” as we often say at our house.  My rationale at the time was that I did not want to have leftovers because I wanted the pasta and squash warm, and my tomatoes room temp.  Since this dish does not have a sauce, it may not reheat well in the oven or on the stove top (I don’t use a microwave anymore.)  So be warned, you may want to bump up the recipe a bit, even if you don’t want leftovers, you may want more in the here and now. 

I really wanted to use vegetables from my Scott Arbor organic vegetable program.  I had loads of fresh squash and tomatoes, and had bought a few ears of fresh corn over the weekend.  I also had fresh organic basil, which I was too lazy to put in because of the late hour, but it would be a nice addition.  My final dish is a combination of a couple Rachael Ray recipes. 

Ingredients

1 small zucchini

1 small yellow squash

2 small tomatoes

2 ears corn

½ 8-oz box spiral pasta

¼ cup Parmesan cheese

2-3 tablespoons chopped fresh basil

1.  Cook pasta in salted water.  When done, drain and return to pot. 

2.  Cut zucchini and yellow squash into thin slices.  Sauté in olive oil, 2-3 minutes in batches in a hot skillet. 

3.  Cut corn off cob.  Sear in hot skillet, about 30-60 seconds. 

4.  Peel and dice tomatoes. 

5.  Combine pasta, zucchini, yellow squash, corn, and tomatoes.  Add a few tablespoons chopped fresh basil if you have it. 

6.  Serve with fresh grated Parmesan. 




Pappardelle Pasta with Corn, Squash, Onion and Mushroom

For this version, I used Bertolli Alfredo Sauce and fresh corn, tomatoes, yellow squash, baby bella mushrooms, and purple onions