Farmer’s Market Pasta

We are in full-on summer veggie mode right now. It’s a perfect time to visit your local farmer’s market and pick up sweet corn, tomatoes, bell peppers, zucchini and summer squash. Nothing beats the flavor of veggies that are locally grown. This pasta is a celebration of all those flavors and colors. Serve this on it’s own or with grilled meat or seafood.

  1. Preheat oven to 425. Place cherry tomatoes, bell peppers, sweet corn and onion on a baking sheet with drizzle with olive oil; season lightly with salt and pepper. Roast for 25 minutes.

2. While the veggies roast, bring a large pot of salted water to a boil. Add whole wheat spaghetti and cook for 7-8 minutes, or until al dente. During the last minute of cooking, add your julienned or spiralized zucchini and summer squash. Drain.

3. In a large bowl, combine the cooked pasta/squash and roasted veggies. Season again with salt and pepper (to taste) and drizzle lightly with olive oil; toss to combine.

4. Place the pasta in a serving bowl and garnish with fresh mozzarella and basil. Serve!

Farmer’s Market Pasta

Serves 6-8

All you need:

1 pint cherry tomatoes

1 yellow bell pepper, diced

1 red bell pepper, diced

2 ears sweet corn, kernels removed from the cob

1 red onion, diced

1 pound whole wheat spaghetti (or gluten-free spaghetti)

1 zucchini, cut with a julienne peeler or spiralized

1 summer squash, cut with a julienne peeler or spiralized

8 oz. fresh mozzarella cheese, diced

10 fresh basil leaves, chiffonade

Salt and freshly ground black pepper, to taste

Olive oil, for drizzling

All you do:

  1. Preheat oven to 425. Place cherry tomatoes, bell peppers, sweet corn and onion on a baking sheet and drizzle with olive oil; season lightly with salt and pepper. Roast for 25 minutes.
  2. While the veggies roast, bring a large pot of salted water to a boil. Add spaghetti and cook for 7-8 minutes, or until al dente. During the last minute of cooking, add your julienned or spiralized zucchini and summer squash. Drain.
  3. In a large bowl, combine the cooked pasta/squash and roasted veggies. Season again with salt and pepper (to taste) and drizzle lightly with olive oil; toss to combine.
  4. Place the pasta in a serving bowl and garnish with fresh mozzarella and basil. Serve!
Like this? Share with friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Get new recipes delivered right to your inbox!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Browse by Category

Recent Posts