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Summer Vegetable Pasta (with a Seared Salmon Option)

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
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 servings
Author Linda Spiker

Ingredients

  • 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

Dressing:

  • 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!

Instructions

  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.