My favorite part about summertime is being able to have a garden. Unfortunately for me, city living isn’t necessarily the best place to have a garden, and I am very sure my landlord would be furious if I even attempted to start one in my studio. Anyway, it’s off the the suburbs I go if I want fresh tomatoes, peppers and herbs from my mother’s garden, and last weekend, that’s just what I did. I’ve always been a veggie nerd, so needless to say, we spent some time with family’s garden filled with tomatoes, peppers, and giant herb bushes. More than anything, I love a quick summer vegetable pasta.
Sometimes, my mom even planted baby pumpkins which were the best for fall decorating. Before leaving, my mom made sure I left with a bag full of ripe tomatoes. She literally had a giant basket full of them and a few plants outside waiting to ripen I gladly took them, beginning to scheme what I was going to make out of them and I got my standard Summer Vegetable Pasta.
No, I know I make a awful lot of pasta on here, I mean we’re here to “mangia,” right? But this recipe feels like you dragged some spaghetti noodles through the garden. Check out my latest low-calorie carb-centric Summer Vegetable Pasta recipe below and comment with your favorite vegetables to grow!
Summer Vegetable Pasta
Calories: 586
Servings: 4
Fat: 12.8
Carbs: 105.1
Protein: 22.9
Ingredients
- 1 cup of onions, chopped
- 3 cloves of garlic, minced
- 1 cups of zucchini, sliced in medallions
- 1 container of Baby Bella mushrooms, sliced
- 12 oz. of fresh Roma tomatoes, chopped
- 1 red bell pepper, sliced
- 3-4 leaves of fresh basil, chiffonade
- 1 Serrano pepper, sliced
- 1 lb of Bella Terra organic, whole wheat capellini
- 1/3 of a cup of white wine
- 2 tbsp of olive oil
- dash of salt
- pinch of pepper
- onion powder, garlic powder, cayenne pepper, to taste
- 1 tbsp of corn starch mixed with equal parts water
- 8 tbps of grated Parmesan cheese, to serve
Directions
- Fill a pot with warm water and put it on high heat until it starts to boil.
- While waiting for water to boil, chop vegetables. Chop onions into slices, and then in half. I slice zucchini and mushrooms into medallions, and slide bell peppers into bite sized pieces. Give the tomato a rough chop, as they will most likely melt into a sauce As for the Serrano pepper, be careful of the seeds. Use as many as you like, depending on your taste for spice, but be sure to wash your hands after.
- Add olive oil to hot pan, and the add garlic and all vegetables, except for mushrooms, tomatoes and basil. Once vegetables begin to soften, add mushrooms.
- At this time, your water should be at a boil. Add salt to the water, along with pasta. Cook until tender (10-12 mins).
- Add white wine to you vegetables, along with tomatoes and basil. Bring to a boil, and then simmer for 5 mins. After simmering, if the sauce is too water, stir in corn starch mixture to thicken up the sauce. Add sparingly, as too much will result in a clumpy sauce.
- Strain pasta and add to vegetable mixture to finish cooking process.
- Serve pasta and vegetables with freshly grated Parmesan cheese.