Easy Weeknight Dinner: Summer Garden Pasta

Don’t you love it when a delicious dish is both simple, and created on a whim?   This veggie-packed “Summer Garden Pasta” was born out of what was growing in the garden and a serious lack of time. The end result was a no-fuss yummy meal that was prepared in less than a half an hour. Combining fresh veggies with a few extra ingredients that you probably already have on hand, you can pull it off just as fast. Simple + healthy? I’ll take it 🙂

Ingredients:

• 8-10 fresh peppers (I used 7 hot banana peppers, 2 giant marconi, and 1 jalapeno)
• 2 medium sized zucchini
• 2 medium sized summer squash
• 1 medium sized onion
• 1 stick of butter
• 4 cloves of garlic, minced
• 2 tbsp pecorino romano cheese
• 1/4 cup of white wine (I use Chardonnay)
• 3 tablespoons of fresh herbs (I used thyme, onion chives, and sage)
• 2 lbs of pasta, your choice (I like to make extra for leftovers or guests, and I used fettuccine)
• salt & pepper (to taste)

The how-to:

1. Fill a large sauce pot with water and bring to a boil. In the meantime…
2. Dice the onion into small squares. (I recommend using an onion chopper – it’s the best $14 I ever spent!)
3. Melt the butter in a medium sized frying pan, and once the butter has warmed, toss the onions in. (Make sure your senses are tuned in so you can hear the onions sizzle and enjoy the delicious scent. I love the way my kitchen smells here!) Saute the onions for about 5 minutes, until translucent and soft. Add your garlic and saute for a few more minutes.
4. While your onions are cooking, begin to cut up your zucchini and summer squash into chunks, leaving the skin on. Once this is ready, you can toss them into the pan and mix them in with your onions and garlic. Add a bit of salt and pepper.
5. Now, begin to cut up your peppers. *TIP*: If you like your dish with a bit of a kick, leave the seeds in – this is where your pepper packs some serious heat! Once your peppers are cut into rings, toss them into the pan with the rest of the mix.

   

6. Allow this to cook down for about 15 minutes, stirring occasionally. In between stirs, prepare your herbs by rinsing and chopping.

   

7. By now, your water should have reached a boil. Add your pasta, and set your timer for about 8 minutes.
8. While your pasta cooks, mix the herbs and cheese in with your veggies. Now, add in your wine, and allow it to cook until almost evaporated.
9. When your pasta is finished, simply drain, toss with your veggies and cheese, and serve. Enjoy!