The fruit stands, vegetable stands and Farmer’s Markets are about to burst with the glorious bounty of summer gardens. I am enthralled with the vegetables and fruits of summer!!! It is one of my great joys to go to Matt’s Vegetable stand in Belmar, NJ and load up on Jersey Tomatoes, Jersey Corn, zucchini, yellow squash, plums, peaches, spaghetti squash, YOU NAME IT, THEY GOT IT! As usual I digress…well not really, after all today’s dish is made with the vegetables of the summer season!
SUMMER PASTA – Buon Appettito!
10 oz whole grain spaghetti
2 TBS sliced green onions
1TBS olive oil
1 1/2 cups assorted veggies (squash, asparagus,carrots,mushrooms, snap peas, spinach etc)
1/4 cup oil-packed sun-dried tomatoes – drained and snipped into pieces
2 cups assorted tomatoes; grape tomatoes quartered, fresh tomatoes chopped and seeded
1/2 cup white wine or chicken broth
1/4 cup pitted Kalamatra olives
1/2 cup crumbled Feta cheese.
2 TBS fresh basil snipped
Cook pasta – drain and return to pot. Meanwhile, in a large skillet, cook the green onion in hot oil over med. heat for about a minute. Stir in the vegetables and sun-dried tomatoes. Cook covered for 5 minutes, stirring once. Stir in fresh tomatoes and broth and olives. Cook for approximately 45 seconds. Spoon the tomato mixture over the pasta – toss gently. Season with salt and pepper. Sprinkle with grated parmesan cheese and the basil.