Summer vegetable pasta

Here’s one from the Five Minute Foodie page on Facebook in a more traditional recipe format. I used Tinkyada brown rice elbows (gluten-free), but you can use any pasta you like and any vegetable that can be quickly blanched. Broccoli, cauliflower, spinach or chard would all work nicely too (greens will need less time in the water – perhaps just a minute). You can vary the cheese and herbs as well. A nice, easy summer meal that’s just as delicious as a cold pasta salad the next day!

  • 1/2 lb. pasta
  • a few cups of zucchini or other vegetable, cut in bite-sized pieces
  • a plump, fresh tomato, cut in bite-sized chunks
  • large handful of chopped scallion tops
  • handful of chopped basil (and/or other fresh herbs)
  • a few tablespoons of extra virgin olive oil (evoo)
  • splash of lemon juice
  • salt and pepper
  • 2 oz crumbled feta cheese
Put the pasta on to boil. Add veggies during the last 2-3 min of pasta cooking time (less if using greens). Drain pasta and veggies, but leave a little wet. Throw them back in the pan or in a large bowl and add other ingredients. Toss well & serve warm. Serves 4.

Hints: Pre-cutting vegetables in batches is a huge time saver! Also, leaving a little pasta water after draining is a trick that “old school” Italian cooks like my grandma use to get a nice, light, sauce from all the melded ingredients. The bottom of the bowl will look something like this (and it will be delicious!) Grilled Italian or chicken sausages (I love Blinkski’s organic), grilled chicken, a salad and crusty wholegrain bread would all go nicely alongside.

Dietary notes: Gluten Free, Ovo-lacto vegetarian
Cost: $2.00 per serving (less if using conventional pasta)

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