The other night I was not prepared for dinner at all. Yes it’s true, even I am too lazy to go to the store sometimes, or mismanage my time (ahem… blogging….alas I starve so you may eat) Ok I may be exaggerating a bit, I never starve…obviously. So what is a girl to do when she doesn’t want to go out and doesn’t want to order in? She raids the fridge and cupboards and sees what the heck she can come up with!

I did have a lot of vegetables…

Summer Vegetable Pasta with Salmon

…and pasta, in this case an organic Casarecce but any pasta works…

Summer Vegetable Pasta with Salmon

… and I had the makings for a light lemony dressing. Good heavens what more do you need to make a perfect meal!?

Summer Vegetable Pasta with Salmon

So I sauteed the veggies till the edges were browned… (in a non toxic ceramic pan)

Summer Vegetable Pasta with Salmon

…tossed it all together and this is what I got! Not bad for a last minute meal!

Summer Vegetable Pasta with Salmon

Beautiful, light, and vegan! But you know me…I love my vegan friends but I also love to offer options, so here they come! (vegans close your eyes) You could add parmesan cheese (grated with a microplane)..


…or top with seared salmon…click here for recipe. Amazing if I do say so myself!

Summer Vegetable Pasta with Salmon


The Recipe: Summer Vegetable Pasta

You will need a large pot , a good knife (I use a wusthof chef’s knife), sea salt (Maldons is my favorite brand) and a microplane. (affiliate links)


Summer Vegetable Pasta (with a Seared Salmon Option)
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
You can use any veggies you happen to have on hand! (like cauliflower, zucchini, asparagus, or throw in a handful of spinach or chopped kale at the end!)
Course: Main Course
Cuisine: Italian
Keyword: easy pasta recipe, kid-friendly recipes, summer recipe
Servings: 6 servings
Author: Linda Spiker
  • 16 oz pasta cooked according to package directions
  • 1 cup broccoli florets cut very small
  • 3/4 cup green beans cut in half
  • 1/2 of one bell pepper orange, yellow or red
  • 3 shallots peeled and sliced (or 1/2 an onion)
  • 1/2 cup artichoke hearts packed in water, cut in half
  • 1 to mato diced
  • 1 cob corn kernels shaved off with knife
  • 3 T butter vegans use coconut oil or olive oil
  • 1/4 cup extra virgin olive oil
  • juice and zest of one small lemon I use a microplane for zest too!
  • 1 T capers capers are unripened flower buds
  • 2 small cloves garlic minced
  • Sea salt I like Maldon's
  • Red pepper flakes optional
  • That's it. So easy and delicious and takes about 20 minutes total!
  1. Dressing: Place olive oil, lemon juice, zest, capers, garlic, sea salt, and red pepper flakes (optional) in a dish and whisk well. Add a pinch of sea salt and whisk a little more. Set aside.
  2. Prepare vegetables and set large pot of water to boil. Cook pasta according to package directions (I usually start pasta a few minutes after starting vegetables) Place butter in pan (I use a non toxic ceramic pan) on medium heat, add onions, peppers and broccoli florets. Saute for eight minutes, add corn, artichoke hearts, and green beans. Turn up heat a little and cook till edges of veggies begin to brown. Turn off heat and sprinkle with sea salt and pepper. Place diced tomato in a large bowl. Strain pasta in colander (do not rinse!) and immediately pour over tomatoes. Place vegetables on pasta and toss. Drizzle with dressing and toss more. If pasta looks a little dry, add more olive oil. Sprinkle with sea salt to taste and add cheese if desired or top with seared salmon.



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