Farmer’s Market Pasta

Farmer’s Market Pasta

Farmer’s Market Pasta

Serves 6-8

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!

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