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Category: PASTA
Prep Time: Cook Time: Total Time:
10 ounces dried spinach or whole-grain pasta
1 green onion, sliced (2 Tbsp)
1 Tbsp olive oil
1 1/2 cups assorted summer vegetables*
1/4 cup oil-packed dried tomatoes, drained
and snipped
2 cups assorted heirloom grape tomatoes,
quartered, or chopped and seeded large
tomatoes (3 to 4 large if not using
grape tomatoes)
1/2 cup dry white wine or chicken broth
(or vegetable broth)
1/4 cup pitted Kalamata olives, sliced
salt and ground black pepper
1/2 cup crumbled garlic-and-herb or plain
feta cheese (2 ounces), crumbled goat
cheese, smoked Gouda cheese or 1/4 cup
shredded Parmigiano-Reggiano cheese
2 Tbsp chopped fresh basil
Cook the pasta in salted water according to package directions; drain. Return pasta to hot pan.
Meanwhile, in a large skillet cook green onion in hot oil over medium heat for 30 seconds. Stir in assorted vegetables and dried tomatoes. Cook, covered for 5 minutes, stirring once. Stir in fresh tomatoes, wine or broth, and olives if desired; cook 30 seconds more. Spoon tomatoe mixture over cooked pasta; toss gently. Season to taste with salt and pepper. Sprinkle individual servings with cheese and basil.
Makes 4 servings.
* Assorted summer vegetables: sugar snap peas (halved crosswise), zucchini or summer squash sliced and quartered, muchrooms sliced, sweet peppers diced, asparagus sliced, eggplant diced.....
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Summer Pasta Your Way
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Category: PASTA
Prep Time: Cook Time: Total Time:
10 ounces dried spinach or whole-grain pasta
1 green onion, sliced (2 Tbsp)
1 Tbsp olive oil
1 1/2 cups assorted summer vegetables*
1/4 cup oil-packed dried tomatoes, drained
and snipped
2 cups assorted heirloom grape tomatoes,
quartered, or chopped and seeded large
tomatoes (3 to 4 large if not using
grape tomatoes)
1/2 cup dry white wine or chicken broth
(or vegetable broth)
1/4 cup pitted Kalamata olives, sliced
salt and ground black pepper
1/2 cup crumbled garlic-and-herb or plain
feta cheese (2 ounces), crumbled goat
cheese, smoked Gouda cheese or 1/4 cup
shredded Parmigiano-Reggiano cheese
2 Tbsp chopped fresh basil
Cook the pasta in salted water according to package directions; drain. Return pasta to hot pan.
Meanwhile, in a large skillet cook green onion in hot oil over medium heat for 30 seconds. Stir in assorted vegetables and dried tomatoes. Cook, covered for 5 minutes, stirring once. Stir in fresh tomatoes, wine or broth, and olives if desired; cook 30 seconds more. Spoon tomatoe mixture over cooked pasta; toss gently. Season to taste with salt and pepper. Sprinkle individual servings with cheese and basil.
Makes 4 servings.
* Assorted summer vegetables: sugar snap peas (halved crosswise), zucchini or summer squash sliced and quartered, muchrooms sliced, sweet peppers diced, asparagus sliced, eggplant diced.....
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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