Our Harvest Home markets are bursting with fresh produce from our farms. Red, ripe tomatoes, crunchy radishes, regular peas and sugar snap peas, yellow, red, and green peppers, yellow squash, and springtime’s favorite, asparagus! It’s hard to decide what to purchase. Why not try a small portion of all your favorites? Just toss them all up in a pasta salad. When the weather is hot and humid, serve pasta salad cool. When it’s cool, serve your pasta salad warm. Our Pasta dish has a new, lighter taste made faster for less time at the stove.
Pasta and veggies cook together in the same pot at the same time! Quick & Easy. (You keep all the taste & nutrition.) Serve it hot with a light sauce made from cherry tomatoes, garlic, the water from the pasta, and some cheese. Or serve it cold with a different sauce. A delicious, healthy dinner you like. in less than half an hour!
Here’s our suggestion for the basic recipe, but be creative and add your favorite veggies.
Ingredients: In one pot
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, cut in half, or broccoli florets (or a combination)
2 carrots cut into small strips
1 yellow or orange bell pepper, cut into thin strips
¾ cup of broccoli
To Make:
In a large pot of water of boiling water, add pasta and cook for the time given on the label
Add veggies (peas and/or broccoli, carrots, and bell pepper) to the boiling water during the last 3 minutes of cooking.
Save ½ cup of pasta water. Rinse pasta & veggies under cool water
Make the sauce for either a warm or cool pasta dish (See Sauces below)
Sprinkle with ½ cup Parmesan cheese
Vitamins A, B, C & K, along with minerals such as calcium, chromium, phosphorus, & thiamin are all provided in this meal.
A flexible, healthy meal to celebrate summer! Enjoy!
Spring Fling Pasta Primavera
Ingredients: In one pot
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, cut in half, or broccoli florets (or a combination)
2 carrots cut into small strips
1 yellow or orange bell pepper, cut into thin strips
3 ounces of cheese: feta, ricotta, goat cheese, or cotija
To Make: a large pot of water of boiling water, add pasta and cook for the time given on the label
Add veggies (peas and/or broccoli, carrots, and bell pepper) to the boiling water during the last 3 minutes of cooking.
Save ½ cup of pasta water. Rinse pasta & veggies under cool water
Make the sauce for either a warm or cool pasta dish (See Sauces below)
Sprinkle with ½ cup Parmesan cheese
Cooking in one pot helps keep the nutrition
Sauce for warm pasta
Ingredients
1 pint cherry tomatoes, halved
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
3 ounces feta or goat cheese, crumbled or creamy ricotta cheese, or cotija cheese
1 Tablespoon lemon juice
To Make
Heat the olive oil in a skillet. Add the garlic & cook about 30 seconds. Add the tomatoes & 1/2 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes.
Stir in 1/4 cup of the saved cooking water. Pour the tomato mixture over the pasta & veggies.
Add parmesan (or other cheese, too if you like). Toss to mix.
TIPS & TRICKS
Different pasta/veggie combinations are up to you
Make a timetable for adding veggies. Take the cooking time for the pasta, subtract the time you want to cook a veggie, and you’ll know exactly when to add them
For crispier veggies, decrease the time; for softer ones, add another minute. Cook them the way you like them. Some veggies, like carrots, take longer to cook than broccoli or sugar snap peas. Chopped greens take 2 minutes or less
Try asparagus cut into 2-inch pieces
Squash is best done in the pan with your sauce. It gets mushy in water.
Any pasta will work. For the best taste, use small Corkscrew pasta because it holds the light sauce better for more flavor in every bite.
Sauce for Cool Pasta Salad:
Ingredients:
¼ cup olive oil
3 Tablespoons lemon juice
2 cups chopped cherry tomatoes
¼ cup red onion
To Make: Whisk together olive oil, lemon juice, and red onion. Add tomatoes. Pour over pasta & add parmesan cheese
Suggestion: Add sliced radishes and sliced cucumbers for a summery taste.
Seasonal Treats: Strawberries for Dessert
Remove the little stems.
Just pop them in your mouth
Slice them & add a small teaspoon of sugar
Serve them with ice cream.
Delicious any way you eat them
