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!
- Prep time:25min
- Serves: 4
- 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.
- 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.
- Drain the pasta and toss with the veggie mixture. Sprinkle with salt and pepper and serve for lunch!