Summer Veggie Pasta

Bloom

Recipe developer and food blogger Gina Ferwerda shares a delicious recipe for Vegetable Pasta.

Summer Veggie Pasta by Gina Ferwerda

2 tbsp olive oil

2 small zucchini trimmed & cut into 1/4 pieces

2 gloves garlic, minced

1 pound angel hair pasta

1 lb fresh green beans, trimmed

1/2 c butter

1/2 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp granulated garlic

1/2 c shredded parmesan cheese

2 sm yellow summer squash, trimmed & cut into 1/4 pieces

1 c cherry tomatoes, halved

1 (8oz) container mini mozzarella balls, bocconcini

Juice of 1 lemon

Fresh summer herbs, for garnish

Bring a large pot of salted water to boil.

In large skillet, add oil and heat over medium heat. When skillet hot, add zucchini and minced garlic. Cook 4-5 minutes and set aside.

When water is boiling, add pasta and green beans, and cook for 4 minutes. Reserve 1 cup of pasta water, then drain the rest. Add pasta back to the pot, then add butter, granulated garlic and parmesan cheese. Stir together, adding reserve pasta water a little at a time until creamy. Fold in squash, tomatoes, mozzarella balls and reserved zucchini, then squeeze lemon juice over the entire dish. Serve with fresh summer herbs.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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