Some pasta primaveras are made with heavy cream sauces - which are their own kind of tasty but definitely heavy on the calories. This dish is a much lighter pasta primavera and is chock full of veggies. The veggie to pasta ratio is almost 1:1. It is light and tasty and a great way to use your garden bounty for dinner!
Ingredients
- Thin spaghetti noodles (about 8 ounces)
- Medium-Large zucchini
- Medium yellow squash
- Small yellow salad tomatoes (about 1.5 cups)
- Roma tomatoes (about 6)
- EVOO (about 3 Tbsp)
- Garlic cloves (about 3)
- Fresh herbs (about a half cup loosely packed garden herbs. I like basil, oregano and sage)
- Juice of 1 lemon
- Parmesan cheese for garnish
Special Tools: You will also need a Julienne Peeler
and a Garlic Press
. These are the ones I use and I love them!
and a Garlic Press. These are the ones I use and I love them!Yield: About 6 main course servings
Directions
Step 1: Set a pot of salted water on to boil. While waiting for the pasts to boil, prepare the vegetables.Step 2: Use the julienne peeler to cut thin strips from the surface of both the zucchini and the summer squash. I usually go about 4 passes deep before rotating. Set the peeled squash aside for a different use (here are some ideas).
Step 3: Cut the salad tomatoes in halves or quarters depending on size. Halve and seed roma tomatoes before dicing shells (save the seeds and pulp for tomato sauce).
Step 3: Cut the salad tomatoes in halves or quarters depending on size. Halve and seed roma tomatoes before dicing shells (save the seeds and pulp for tomato sauce).
Step 4: By now your water should be boiling. Go ahead and add your pasta to the water. Refer to the package for proper al dente cooking time. (usually about 5 minutes). While your pasta is cooking, heat the EVOO in a large skillet. Press your garlic cloves into the oil and saute about 3 minutes. Roughly dice or snip with scissors your herbs. Saute with the garlic until just wilted.
Step 6: Add zucchini and squash strips and dice tomatoes. Continue tossing while cooking on medium low heat until the zucchini is warm and pliable.
Step 5: Drain pasta and add to the skillet with the garlic, herbs and oil. Drizzle the juice of one lemon ove the top. Toss to to coat.
Step 7: Serve warm topped with grated Parmesan cheese for garnish.
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