Celebrating the season is made easier with convenient home delivery of fresh in season produce. There are all kinds of new exciting produce items coming available right now and the bounty will continue for months. Cherries, pluots, peaches, nectarines, fresh herbs, sweet corn, butter lettuce, melon and much more are all coming into season.
Here is a great recipe that takes little time to prepare and showcases some of the great flavors found in next weeks Variety Boxes. You can also purchase the produce items ala carte and other ingredients such as olive oil, parmesan cheese and chopped garlic on our web site to make preparation even easier.
This recipe is vegetarian, but also pairs well with shrimp or chicken. To feed a larger family/group double the recipe, add sour dough bread or French bread and a large green salad.
Seasons Best Weeknight Pasta
- Prep time: 15 minutes
- Cook time: 10 minutes
- This recipe can easily be doubled. If you use delicate herbs such as basil or tarragon, toss them in at the end with the Parmesan.
- 8 ounces angel hair pasta or your favorite
- 1 medium zucchini, chopped
- 1/2 medium sweet onion, chopped
- 3 roma tomatoes, chopped
- 1/4 cup olive oil
- 2 Tbsp finely chopped fresh herbs such as rosemary, thyme, oregano or 1 T. dried Italian seasoning
- 1/4 cup chopped fresh parsley
- 3 cloves of garlic, sliced or 2 t. chopped garlic
- 1/8 teaspoon chili pepper flakes (or more to taste)
- 1/2 to 1 teaspoon of freshly ground black pepper (to taste)
- 1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. (1 Tbsp salt for every 2 quarts of water). The angel hair past will cook in about 2 minutes once it starts, so get everything ready. Once the water is at a rolling boil, add the pasta.
Meanwhile in a skillet combine olive oil, zucchini and sweet onion, garlic, chili pepper flakes and herbs. Stir cook for a few minutes until vegetables are crisp tender. Add the chopped roma tomatoes and stir over heat for about one more minute or until warmed through.
Cook pasta at a rolling boil until al dente. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as to make the pasta cold. The pasta should still be quite warm. Place pasta in a large bowl. Toss together with the veggies.