Pasta with Summer Vegetables
This is what I put together for a colorful healthy dinner for 2.
Ingredients
- ½ each, zucchini and yellow squash, cut into small chunks
- 1 each, red and orange pepper, cut into ½” strips
- 5 scallions, diced
- ½ sweet onion, sliced thin
- 2 cloves garlic, minced
- 3 medium tomatoes, quartered and cut again
- Salt and pepper
- Grated parmesan
- Handful of chopped fresh herbs
- Cooked pasta of choice (save 1 cup of pasta water)
- Chopped chives for garnish
Optional Ingredients
In place of fresh herbs, use a mixture of your choice. I like McCormick’s organic Italian seasoning. Start out with a teaspoon and add more to your taste.
Directions
- Cook pasta al dente saving 1 cup of pasta water. Set aside.
- Set oven to 450 degrees.
- I used a large frypan that could go into the oven at a high temperature.
- I mixed all of the ingredients, with the exception of the herbs, parmesan, chives and pasta and tossed it with approx. 2 tablespoons of olive oil.
- Add salt and pepper to taste.
- Add vegetables to fry pan and place pan in oven and “roast” until peppers and tomatoes start to brown, stirring contents often.
- I was impatient and turned the oven to broil, standing in front of oven to watch carefully.
- Carefully remove very hot pan from oven. Add herbs.
- To the pasta add as much of the saved pasta water as needed. Place pasta in serving bowl, add vegetables and top with parmesan and chives.
Polly Cooks 