Simple Summer Farm Stand Pasta
When the weather is hot it's time to go to the farm stand and make a fresh and simple vegetarian summer pasta! Great hot or cold, full of veggies, ripe tomatoes, and basil.
Servings 4 servings
Calories 425kcal
Ingredients
- 3 medium tomatoes, seeded and chopped
- 3 cloves garlic, finely minced
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1/2 tsp kosher salt
- 10-12 oz short pasta, such as such as cavatappi, penne, or fusilli
- 4 cups chopped veggies, see note
- 1/2 cup thinly sliced fresh basil
Instructions
- Bring a large pot of salted water to a boil.
- In a large bowl, combine the chopped tomatoes, garlic, olive oil, vinegar, red pepper flakes, kosher salt and any veggies you aren't cooking. (So any uncooked veggies from the list below would be added here.)
- Add the pasta to the pot. Cook according to the package directions.
- When the timer has 3 minutes left, add any veggies you are cooking to the pot.
- Scoop out 1 cup of water from the pot. Then drain.
- Toss the pasta, cooked veggies, and reserved water in the cooking pot. Cook together for about 2 minutes, until the water is thick and clings to the pasta. If you are adding parmesan put it in now.
- Pour the pasta into the bowl with the tomatoes. Add the basil. Toss everything together. Serve.
Notes
- Chopped Veggies: Any vegetables should be cut into small bite sized pieces or sliced thinly if they're greens.
- Cook with the pasta: broccoli, cauliflower, zucchini and summer squash, green beans, hearty greens (kale, spinach, chard)
- Add raw: Corn kernels, onion, bell peppers, cucumbers, shredded carrots, spiralized zucchini, baby greens
- Optional add ins: Parmesan cheese, diced fresh mozzarella, toasted nuts, chickpeas or other beans, diced leftover chicken, diced salami
- Garlic: If you want to mellow the garlic flavor, cook it in the boiling water for 30 seconds before mincing it.
- Recipe Flow: When making the recipe I get the water going and use the time it takes for the water to boil and the pasta to cook to cut up the broccoli (or other veggies to cook) and then work on the tomatoes and uncooked veggies.
- Eating Cold: If you want to have the dish as a cold salad, add another tablespoon of vinegar, a little more salt, and maybe a bit more red pepper flakes. My daughter prefers it cold and finds it needs a little more seasoning across the board when chilled.
Nutrition
Calories: 425kcal