Is your garden overflowing with lots of fresh veggies? Spring veggies benefit with a quick sauteing that will delight your entire family. Plus, there is no cream here, just the rich flavors of fresh-picked produce brought to life with olive oil, garlic and onion. A perfect summer’s eve dish!
16 ounces penne or rotini pasta
1 cup reserved pasta water
2- 4 Tablespoons extra virgin olive oil
2-4 cloves garlic, depending on taste, minced
1 medium-size onion, diced
2 medium-size yellow squash, peeled and diced
2 medium-size zucchini, peeled and diced
1 red, orange, yellow bell pepper, de-stemmed, de-seeded and diced
1/2 cup sun-dried tomatoes (not in olive oil)
1/2 cup shredded carrots
Handful fresh basil, snipped or torn
Red pepper flakes, optional, to taste
2 Tablespoons sliced jalapenos (jar), drained, optional
1/4 cup fresh jalapenos, de-stemmed, de-seeded and diced tiny, optional
4 slices bacon, cooked and crumbled, optional
Salt and pepper, to taste
1/2 cup freshly grated Parmesan cheese, plus more for garnishing
Serves 6 to 8.
Note: I like to serve jalapenos on the side for those that like “it hot”.
Note: The possible substitutions are endless; you are only limited by your own personal tastes, budget and imagination. Some other veggies I like to use are: broccoli, or cauliflower. These may need to be parboiled or microwaved to cut down on cooking time. Other possible substitutions are: Cabbage, baby artichoke hearts, snow peas, fresh corn, mushrooms of any variety, etc.
P.O. Box 8 Tulsa, OK 74101-0008