Farmers Market Veggie Pasta
Ingredients
The pasta
The vegetables
-
1
pound
zucchini or summer squash
-
1
ear
corn
-
10
pieces
cherry tomatoes
-
2
tablespoons
olive oil
-
4-6
cloves
garlic
-
2
pieces
shallots
-
½
teaspoon
chili flakes
-
1
lemon
zest and juice
-
to taste
salt and pepper
The beans
-
2-3
cups
cooked or canned black beans
Optional additions
-
1/2 - 1
cup
chopped basil, cilantro, or Italian parsley
-
heaping handful
arugula
-
to taste
crumbled feta or goat cheese
-
to taste
capers or kalamata olives
-
to taste
pumpkin seeds
Instructions
- Cook the pasta in salted water according to package directions, saving 1 cup of pasta water.
- If grilling, preheat the grill. If sautéing, slice zucchini into ½ inch thick half moons and cut corn kernels off the cob.
- Heat olive oil in a large skillet over medium heat. Add garlic, shallots, and chili flakes, sauté for 2-3 minutes.
- Add zucchini and sauté for 5-6 minutes until tender. Stir in lemon zest, add corn, season with salt and pepper, and cover to steam.
- Add black beans to the skillet and warm through, adjusting seasoning as needed.
- Drain the pasta and add it to the skillet along with some reserved pasta water and a drizzle of olive oil. Squeeze in lemon juice and adjust seasoning.
- Transfer to a bowl and toss in arugula and fresh herbs. Top with halved cherry tomatoes and optional cheese or sprouts.
Nutrition Facts (estimated)
Servings
6-8
Calories
268
Total fat
5.6g
Total carbohydrates
47.3g
Total protein
10.8g
Sodium
120.9mg
Cholesterol
0mg
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