Thursday, July 26, 2012

Summer Vegetable Pasta

This pasta dish was inspired by all the fresh produce available during the summer, so feel free to mix up the veggies and use whichever ones you like the best! Some other good ones would be broccoli, peppers, yellow squash, green beans, or asparagus. Feel free to add cooked shrimp, chicken, or whatever other protein you'd like for a more balanced meal.

Summer Vegetable Pasta
1 lb box pasta
2 ears corn
3 small zucchini (just over 1 lb)
2 tablespoons olive oil
2 cups chopped tomatoes (or 1 can diced tomatoes, drained)
1 heaping cup freshly grated parmesan cheese (don't use the pre-shredded stuff that looks like little sticks, they won't melt!)
fresh basil
salt and pepper, to taste

1. Heat the oven to 400 degrees F. Line a baking sheet with foil or a silicon baking mat, then spray with cooking spray.
2. Remove the corn kernels from the cob and dice the zucchini. Spread the vegetables on the baking sheet and sprinkle with salt and pepper.
3. Bake the vegetables for about 30 minutes. Meanwhile, cook the pasta according to the box directions, then set the cooked and drained pasta aside.
4. In the same pot you used to cook the pasta, add the olive oil, roasted vegetables, tomatoes, and pasta.
5. Toss the pasta to coat it with the olive oil and mix it with the vegetables. Stir the parmesan into the pasta until it's mixed evenly and melted slightly.
6. Top the pasta with chopped fresh basil and season to taste with salt and pepper.

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