It’s late July, and my wonderful, beautiful, ex-co-teacher Jacy was kind enough to gift me three gigantor squashes from a neighbor’s garden. I sliced, blanched, and froze several weeks worth for my 7 inch pleco fish, but still had tons left. I was looking online for ideas and decided to make a big bowl of pasta primavera. I used a huge (seriously, like 10 inch circumference) zucchini and an even bigger yellow summer squash, peeled and cut into quarter-to-half-inch strips. I also added red and green bell pepper, carrots, onion, and sundried tomato. You can easily veganize this by leaving out the parm. This made a colorful, fresh Saturday lunch!
Summer Harvest Pasta Primavera
Ingredients
- 2 large zucchini, peeled and cut into thin strips
- 2 large yellow summer squash, peeled and cut into thin strips
- 2 bell peppers, any color (I like red), cut into thin strips
- 3 carrots, peeled and cut into thin strips
- 1 onion, sliced thin
- 1/4 C canola oil
- salt and black pepper
- 2 T butter (I use Earth Balance)
- 1 1/2 C sundried tomatoes (not packed in oil), rough chop
- 5 cloves garlic, minced
- 1 lb pasta (I like bowtie for this)
- 1/2 C parmesan cheese, shredded or grated
- Green onions (garnish)
Directions
Preheat oven to 450 degrees. Toss zucchini, squash, bell peppers, carrots, and onions in canola oil, salt, and pepper. Roast (may take 2 half sheet pans) for 20-25 minutes until edges begin to brown. Meanwhile, boil water in large pot and cook pasta. Saute sundried tomatoes in butter on medium-low heat for 5 minutes to warm through. Add garlic and cook until fragrant, about 1 minute more. Drain pasta, return to pot, and toss with roasted vegetables, sundried tomatoes, garlic, and parmesan cheese. Add salt and pepper, to taste. Garnish with green onions.
The Portly Vegetarian 