Summertime Vegetable Pasta

Summertime Vegetable Pasta

It’s early afternoon and the rain has been active all day. I look at the pictures of my summertime pasta dish and think back over the last few months. Life has been full with lessons learned and much appreciation for the simpler things. The vast ocean before me moves differently depending on the weather, the time of day and the earth. Nothing I can do will change the flow. It is much bigger than myself, than all of us. I feel happy and content as I sit here starring out my front window, it has been a wonderful summer.

Looking Out Our Front Window

This pasta dish started out innocently enough. A morning in the garden that stretched out into the early afternoon. Vegetables were picked and the earth was tossed and watered. Into the kitchen I went hungry with no idea what to prepare for dinner. We had a bag of elbow pasta in the pantry and the rest is written here. Enjoy these last weeks of summer. I sure will.

yield: 4 to 6Author: cheriprint recipe

End of the Summer Vegetable Pasta

prep time: cook time: total time:

INGREDIENTS:

• 16 ounces elbow pasta (or pasta of your choice)
• 3 medium zucchini, spirilize or ribbons
• 1 pint yellow tomatoes, halved
• 1-2 medium ears of shucked corn
• Parmesan cheese
• 1 hand-full fresh basil, chiffonade
• Salt and pepper to taste

INSTRUCTIONS:

1. Bring a large pot of boiling salted water to boil, add pasta, cook al dente according to package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, in a large skillet; heat 3 tablespoons of olive oil. Add zucchini, tomatoes and corn. Cook, stirring for 2 to 3 minutes.
3. Add pasta, then reserved pasta water. Toss gently. Stir in Parmesan, taste, season with salt and pepper. Garnish with basil. Enjoy!