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.