Vegetable Garden Pasta
Vegetable Garden Pasta uses fresh, in-season produce for maximum flavor! This simple vegetarian dish is healthy and adaptable.
Servings: 6
Ingredients
- 16 oz penne pasta
- 2 lbs fresh cherry tomatoes
- 2 cloves garlic (crushed)
- 5 tbsp olive oil
- Kernels cut from 2 ears of corn (or 8 oz frozen organic corn)
- 2 medium sized zucchini (chopped)
- 1 yellow squash (chopped)
- 1/2 cup thinly sliced basil
- Crushed red pepper (to taste)
- 1/2 tsp Sea salt + more to taste
- 1/2 cup Mozzarella cheese (optional)
Instructions
- Begin by preparing your pasta according to package directions.
- For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skillet to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 20 minutes, stirring occasionally. Add in pinches of salt along the way.
- For the vegetables: Heat up a seperate large skillet on medium high heat. Add remaining olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.
- In a large dish, combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.
- If using cheese, place the pasta mix into a 9x13 inch pan. Sprinkle with mozzarella and bake for about 10 minutes (or until cheese is melted and slightly golden) at 400 degrees.
Nutrition
Calories: 457kcal | Carbohydrates: 66g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 772mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1105IU | Vitamin C: 52mg | Calcium: 100mg | Iron: 3mg