Posted by: M & T | August 5, 2010

Summertime pasta

Our work week is super hectic.  It’s typically six days several of which are 10-12 hours long.  Tonight, for instance, we worked until 7:00 pm.  I went for a run and Tim took care of some yardwork.  (BTW, we have the best looking yard on the street-he is good!)  Then we have some household stuff to take care of: laundry, cleaning bathrooms, and……..oh, dinner!

Today at work I was trying to decide what to make that would be quick and easy, yet still be homemade.  This is when I start pondering what fresh or frozen veggies we have through my head.  We ALWAYS keep pasta around.  We prefer whole grain; it seems to hold up to hearty, chunky veggies better.  Plus, any excuse I can make to use our fresh basil, I will!  Obsessed.

So, I know off the top of my head I have pasta, basil, onions, fresh garlic (another must), broccoli, carrots, a few tomatoes, and feta cheese.  You can use whatever veggies you want!  Peppers are really great in pasta too.

Cook your pasta according to the directions.  Meanwhile, in a pan (we use a cast iron skillet) heat up some olive oil and begin to sauté the garlic and onions.  At this time, throw the carrots in here too since they take a little while to cook.  Once they start to get tender, in goes the broccoli.  Salt and pepper!  Sometimes we throw in a little pesto.   Once those veggies are cooked, add the tomatoes.  Tomatoes cook quickly.  Add the cooked pasta to the pan and toss with the veggies.  Cook just a few minutes more so that the pasta is hot.  Throw in the feta cheese, chopped fresh basil, a little more extra virgin olive oil (EVOO for all you Rachael Ray fans out there), toss and serve!

Don’t get us wrong, we LOVE the classic pasta with sauce and meatballs.  However, this is a great dish for summer when fresh veggies are abundant.  It’s light, but filling enough.  You could always add a protein such as chicken or shrimp.

Share your quick dinner recipes in the Comments!  We are always looking to try something different!

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Responses

  1. I know you guys love to grill. I do almost exactly the same pasta dish with grilled veggies. We like Leaks, squash, tomatoes and snow peas (all easy and fantastic on the grill!) We coat the veggies in Olive oil and grill them, then chop them up and add to cooked pasta. I use goat cheese instead of feta (a slightly less sharp flavor). A favorite for me, I miss goat cheese, lol!


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