Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, summer veggie pasta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Summer veggie pasta is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Summer veggie pasta is something which I’ve loved my entire life. They’re fine and they look wonderful.
While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add zucchini and yellow squash; cook and stir until tender. Bring a large pot of salted water to a boil.
To get started with this recipe, we must first prepare a few ingredients. You can cook summer veggie pasta using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Summer veggie pasta:
- Make ready 1 packages fresh lasagne pasta
- Make ready 10 cherry tomatoes, quartered
- Get 1 bunch asparagus
- Make ready 1 bunch spring onion
- Make ready 1 tbsp olive oil, extra virgin
- Make ready 1 ground black pepper to taste
Heat the olive oil in a large straight-sided pan over medium-high heat. Getting in your daily servings of vegetables is easy when you feature this veggie-loaded pasta recipe. This is about as generic as a pasta dish comes, but I did that on purpose. Summer produce is a bit easier to work with than other seasonal produce because most of the time it's best barely cooked and pairs well with so many different grains and pasta recipes.
Instructions to make Summer veggie pasta:
- Heat a frying pan or skillet with the oil to a medium heat
- Quarter the tomatoes, hop the spring onion into 1cm chunks and the asparagus into 2cm chunks
- Throw the veggies into the pan
- Cut the lasagne into 2cm strips
- When the asparagus is tender with a slight crunch, add 2tbs water, put to low heat and season.
- Add lasagne to boiling water for 2mins until tender.
- Remove lasagne and stir into veggies.
- Serve and enjoy
Cook pasta according to package directions; drain. Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Stir in tomatoes, broccoli, squash, green pepper and seasonings. For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp. View Recipe Explore Bon Appétit Pasta Parmesan Pesto Summer herb Noodle Fusilli.
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