Pasta with summer zucchini and red pepper
Here is a quick and simple pasta recipe that I make with fresh market vegetables. This time zucchini and a sweet red pepper combine with short pasta to make a light dish that can be served warm or at room temperature as a summer meal on the patio. A good baguette, a drizzle of olive oil and crisp green salad with a simple vinaigrette is all you need to go with it, if anything at all.
You can use any short pasta shape, cook it al dente, drain and drizzle with olive oil. Cut the vegetables into medium dice and cook in olive oil until golden. Toss it all together, add plenty of flat leaf parsley and there you have it, a summer pasta with market vegetables. You can keep it vegan or add cheese, that is entirely up to you. I added soft goat cheese to the warm pasta and let it melt and add a creaminess to the dish.
10 oz short pasta
3 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
A pinch hot pepper
2 green zucchini, medium dice
1 sweet red pepper, medium dice
A handful flat lef parsley, chopped
1/2 cup soft goat cheese, crumbled, or parmesan, optional
Cook the pasta in plenty of boiling salted water until cooked al dente.
Drain, place in a bowl and drizzle with 1 tablespoon olive oil.
Heat olive oil in a large skillet, add the onion and cooked until softens but do not brown it.
Add garlic and hot pepper flakes and cook until fragrant.
Add the pepper and cook until it softens.
Add the zucchini and cook until the vegetables begin to turn golden.
Remove from heat and add the hot vegetables to the pasta in the bowl.
Add the goat cheese or parmesan and toss to combine.
Add the chopped parsley and mix.
Serve warm or at room temperature.