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-PastaCooking-VeggiesSummer-Veggie-Penne-Pasta

Summer Veggie Pasta
  • Prep time:25min
  • Serves: 4
  • 1 Pound Box of Penne Pasta
  • 1 Large Zucchini
  • 1 Shallot
  • 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!