When I'm facing an overabundance of produce from my CSA, I turn to pasta as the solution. It's easy, simple and guaranteed to taste fresh and be healthy. I made this with white flour pasta (simply because it tastes better and it's what I had in my pantry), but you could try this with whole wheat pasta or a whole grain like quinoa or farro.
Here's what you need:
- 3 T olive oil
- 1/2 of an onion, cut into slivers
- 3 cloves of garlic, minced
- 2 ears of corn, kernels cut off
- 1/2 pound of green beans, ends snipped and removed
- 2 zucchini, chopped
- 2 yellow summer squash, chopped
- 1 tomato, chopped
- 3 T pesto (store-bought or home made)
- 1/2 pound of bowtie pasta
- crushed red pepper for taste
- parmesan cheese for serving
Here's what you do:
- Heat the olive oil in a large pan. When hot, add the onion and garlic and cook until fragrant and the onion has become translucent, 3 or 4 minutes.
- Meanwhile, heat a pan of water until boiling. Add some salt and a splash of olive oil. Once the salt has dissolved, pour in the pasta and cook following the instructions on the pasta box.
- Add the corn, green beans, zucchini and summer squash and cook for about 8-10 minutes or until softened.
- Add in the tomato and pesto and reduce the heat to a simmer.
- Once the pasta has finished cooking, add 1/2 cup of the pasta water to vegetable mix and allow to continue simmering. Drain the rest of the water off into the sink.
- Add the cooked pasta to the vegetable mixture and allow the pasta to soak up some of the flavors.
- Serve with parmesan cheese and crushed red pepper flakes. Enjoy!