Summer Pasta
Summer in Florida is oppressively hot. I hate existing from the months of May-September. Really if we are being honest in recent years it has been March-November. Not a good look Florida. When it gets stifling hot outside, I don’t want to cook and I don’t want heavy meals. This summer pasta is a relatively easy dish with no oven required.
Noodle type is really user choice here. I went with a spaghetti style noodle because I wanted the slurpies. I have made this before with cavatapi which is my noodle of choice and it was equally as delicious. The doneness of your vegetables is also user preference. I prefer well cooked tomatoes but I don’t like squishy zucchini. Use your best judgement when cooking your vegetables.
Mix it up!
Summer Vegetable Pasta
Ingredients
- 1 Box Pasta (plus water for boiling)
- 2 tbsp Garlic
- 1 tbsp Olive oil
- 20 Small tomatoes
- 1 Zucchini
- Sprigs of basil
- Parmesan for garnish
Instructions
- Boil water for pasta. Cook pasta 2 minutes less than recommended time.
- Cut tomatoes in half and slice zucchini. Finely chop basil.
- Add tomatoes and zucchini into a pan with olive oil to sauté to desired doneness.
- Once noodles are done, drain reserving 1/3 C of pasta water.
- Add noodles, garlic and basil ,to pan with tomatoes and zucchini. Add in 1/3 C water and simmer for 2-3 minutes.
- Plate and top with parmesan
