In the summer months I love going to the Green City Farmer’s Market. There’s nothing quite like farm fresh produce! When I get home from the market it’s usually lunch time, and lately I’ve been whipping up Summer Veggie Pasta (with my fresh produce!) as soon as I get to my kitchen.
It’s a little on the spicy side, so if you plan on serving it to your littles I recommend making them a portion that doesn’t include the red pepper flakes!
Summer Veggie Pasta
prep time: 25 minutesyields 4 servings
1 Pound Box of Penne Pasta
1 Large Zucchini
1 Container Cherry Tomatoes
1 Tablespoon Red Pepper Flakes
1 Tablespoon Olive OIl
Salt & Pepper
1. Begin by bringing a pot of salted water to a boil. Once boiling, place the penne pasta in the pot and allow it to cook for 10-12 minutes. While the pasta is cooking, chop the zucchini and shallots, and half the cherry tomatoes.
2. Pour the olive oil into a skillet over medium heat and add the zucchini, shallots and cherry tomatoes; add the red pepper flakes and salt and pepper. Allow this mixture to cook for 4-5 minutes, flipping occasionally, until the shallots are translucent.
3. Drain the pasta and toss with the veggie mixture. Sprinkle with salt and pepper and serve for lunch!
Recipe Adapted from The Food Network by Glitter and Bubbles.