The summer heat has arrived!! If you are looking for food to match the season, grab some REALLY FRESH veggies from one of our Harvest Home markets. Our farmers' markets are bursting with fresh veggies: Sweet peas, crisp green beans, red and yellow peppers, juicy cherry tomatoes, carrots and greens, greens, greens. Combine them in this easy, delicious pasta meal. (And you know almost everyone loves pasta!)
This 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 and Easy. (You keep all the taste and nutrition.) A light sauce is made from cherry tomatoes, garlic and the water from the pasta. Add some cheese and you have a delicious, healthy dinner in less than a half hour! (Cooking instructions below.)
With all of these delicious, colorful veggies, this dish is a feast of taste.... and nutrition. Here's our suggestion, but be creative and add your favorite veggies. The more color the better!
12 ounces fusilli or other corkscrew pasta
½ pound sugar snap peas, cut in half, or broccoli florets (or a combination)
2 carrots cut in small strips
1 yellow or orange bell pepper, cut into thin strips
¼ cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
½ cup roughly chopped fresh mint
½ cup grated parmesan cheese
3 ounces goat cheese, crumbled
It may surprise you: the more color in your food, the more taste and healthy nutrition! Vitamins A, B, C and K along with minerals such as calcium, chromium, phosphorus and thiamin are all provided in this meal.
A delicious way to stay healthy and celebrate summer! ENJOY!
RECIPE: Pasta en Primevera
Bring a large pot of water to a boil. Add the fusilli or rotini or any corkscrew pasta and cook for the time given on the label.
Add veggies (the sugar snap peas and/or broccoli, carrots and bell pepper) to the boiling water during the last 3 minutes of cooking. (SEE TIPS ON TIMING FOR ADDING VEGGIES)
Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
Heat the olive oil in a skillet. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes and 1/2 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes.
Stir in 1/4 cup of the reserved cooking water. (More for a thinner sauce) Pour the tomato mixture over the pasta and veggies. Add the mint, parmesan and goat cheese. Toss to combine.
Serve warm or chill and serve cold on an extra hot day!
TIPS: Timing for Adding Veggies
Make a timetable for adding ingredients: take the cooking time for the pasta, subtract the time to cook the veggies and you'll know exactly when to add them.
For crisper veggies decrease the time; for softer ones add another minute. Cook them however you like.
Add any veggies you like.Figure out how long to cook them and add to your timetable. Carrots take longer to cook than broccoli or sugar snap peas. Add chopped green leaves for about 2 minutes or even less.
Mint adds a light refreshing taste. Use what you like. Match your herbs with the veggies you choose. For fresh herbs, use ½ cup; for dried use 2-3 tablespoons.
Any pasta will work. For best taste use small Corkscrew pasta because it holds the light sauce better for more flavor in every bite.
Nutrition You Get:
Chopped Collard Greens and Swiss Chard adds vitamins K,D and C iron lots of minerals, fiber for healthy digestion, more color and flavor.
Goat's cheese contains calcium that is easier for us to absorb, better for strong bones.
Peas have antioxidants for stronger immune system and energy plus vitamins C and E.
Summer squash is loaded with vitamins A, C and loads of Bs, fiber and potassium to build bone strength. It helps process fats and carbs.
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