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 

 

 

Vegetarian Pasta Lunches

Obviously it’s a challenge to move into a vegetarian direction when you’ve eaten meals planned around meat your entire life.  Getting started on this transition to being “almost vegetarian” was really tough.  Early on I found vegetarian spaghetti to be my “go to” lunch, and personalized my own easy spaghetti recipes.  I have a few other vegetarian pasta favorites too, like tortellini. 

I start many of my vegetarian pasta lunches with a simple sauce of crushed tomatoes simmered down with lots of fresh crushed garlic and some olive oil. 

My runaway favorite combination of vegetables is sautéed onions, mushrooms and spinach.  Most any onions will do, but my favorite is purple onion.  It cooks up nicely sweet, and keeps its texture well.  I throw these in the pan first.  Then I throw some sliced mushrooms into the hot pan.  I like the baby bellas.  Lastly I sauté spinach. 

Our local organic produce plan has yielded lots of zucchini this year.  I cut a zucchini in half length-wise, then cut it crosswise in slices.  Sauté zucchini in olive oil, then toss with pasta and sauce.  How easy is that? 

Our local organic produce plan has also yielded lots of fresh basil this year.  I decided to try making pesto, and it is a new favorite!  I use a food processor, and start with about a half cup of raw almonds, and process until fairly small.  Cashews or walnuts work well too, but the almonds are my favorite.  Then I add about a half cup of grated Asiago or Parmesan cheese, and about a cup lightly packed basil, and process.  Then I drizzle in olive oil until my pesto is like a spread. 

Don’t always have fresh produce?  No problem.  You can still have a tasty vegetarian spaghetti.  I keep a few cans of artichoke hearts, sliced carrots, and English peas in my pantry.  Just slice the carrot rounds into about 4-5 matchstick pieces, and slice artichoke hearts lengthwise 3 to 5 times.  Mix into your tomato sauce along with peas. 

My new favorite jarred spaghetti sauce is Mezzetta Napa Valley Bistro Arrabbiata pasta sauce with crushed red chilies.  It’s about $4.50 for a 25 oz jar at HEB, and a bit more from their website.  I can eat it over pasta with nothing added, but it’s also good with some purple onion and Kalamata olives.   

For a decadent treat, I like Bertolli Garlic Alfredo pasta sauce over cheese tortellini or bowtie pasta, with sautéed spinach, mushrooms, and onion.  The Bertolli is super thick, so I thin it out with a little white wine.  To me, the Bertolli is far superior to the other Alfredo sauces on the shelf.