Summer Garden Pasta

  • Currently 4/5
SOURCE: Skinny Bitch in the Kitch

This recipe is ridiculously easy...perfect if you have a garden or come into a bunch of random vegetables that you don't know what to do with. This is the recipe as it appears in the book, but it is so easily adaptable to whatever veggies you have at your disposal.
3 quarts water
8 oz whole wheat pasta
1/4 cup coconut (or olive) oil
6 shallots thinly sliced
1 green zucchini, halved lengthwise and thinly sliced
1 yellow squash halved lengthwise and thinly sliced
4 cloves garlic, chopped
1/4 tsp freshly ground black pepper
3 cups chopped tomatoes
1/2 cup thinly sliced basil leaves
2 tbsp chopped fresh oregano
1. Cook pasta in water, according to directions.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the shallots and cook, stirring occasionally, for 3 minutes. Add the zucchini, squash, garlic, pepper and salt to taste. Stir occasionally, until the vegetables are tender, about two minutes.
3. When the pasta is done, drain it. Transfer to plates and top with tomato mixture. Drizzle with olive oil.
Dish   Main DishMain Ingredient   Pasta
Style   One Dish MealsPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes 
Features   Dairy-Free, Vegan, Vegetarian

Vegan Love

Member since Jul 2008

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