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 Time10minutes
Cook Time12minutes
Total Time22minutes
Servings6servings
AuthorLinda Spiker
Ingredients
16ozpastacooked according to package directions
1cupbroccoli floretscut very small
3/4cupgreen beanscut in half
1/2of one bell pepperorange, yellow or red
3shallotspeeled and sliced (or 1/2 an onion)
1/2cupartichoke heartspacked in water, cut in half
1 tomatodiced
1cob cornkernels shaved off with knife
3Tbuttervegans use coconut oil or olive oil
Dressing:
1/4cupextra virgin olive oil
juice and zest of one small lemonI use a microplane for zest too!
1Tcaperscapers are unripened flower buds
2small cloves garlicminced
Sea saltI like Maldon's
Red pepper flakesoptional
That's it. So easy and delicious and takes about 20 minutes total!
Instructions
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.
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.