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.