Summer to me equates to fresh vegetables. Which I love.
The husband loves them too. Just not as much as he loves pasta.
So. Let’s make everyone happy. Load up some delicious pasta with some delicious fresh summer veggies.
FRESH VEGGIE PASTA
Ingredients: Fresh pasta of your choice (I used Linguini), olive oil, salt, Parmesan cheese, lots of veggies! I used orange bell peppers, purple asparagus, mushrooms, yellow onions, corn, peas, and fresh basil
Gather your ingredients and chop accordingly. Rough chops are fine
In a rather large pan, begin sauteing your onions with a pinch of salt.
A rough julienne chop on your basil is fine For me, more basil is better… yummy.
The same goes for your bell pepper… although I was a little more precise. I find it cooks better and looks nicer if it’s even and pretty.
Having things prepped and ready to go helps later down the line. When all of a sudden your water is boiling, you need to add the pasta, stir your veggies, and chop something, all at the same time… you’ll discover it’s helpful to have things that you can prepare ahead of time done and ready when you need them.
Finding purple asparagus was fun. It looks so pretty when it’s added to dishes… especially when mixed with something bright.
Add your veggies to your onions and incorporate. Begin boiling your water for your pasta with a pinch of salt.
For this dish, it’s alright to add all your vegetables at the same time because the amount of time they will spend in the pan is minimal, and will result in them coming out just fine. I promise. Just keep your heat on medium-low and stir occasionally.
Add your pasta to the water and cook normally. Strain then add to vegetable mixture, incorporate gently and add basil and a pinch of salt to your liking.
With everything in the pan, add your cheese and stir. At this point you can turn the heat off and get some bowls
Eat and enjoy.