Wine and Food World

Quick summer vegetable pasta saute

Here’s a super-easy way to cook a healthy, flavorful meal using fresh vegetables and almost any kind of pasta. Great for weeknights, and leftovers are perfect for the lunch bag.

CourseMain Dish

Servings	Prep Time
2	15minutes

Cook Time	Passive Time
10minutes	5minutes

Servings	Prep Time
2	15minutes

Cook Time	Passive Time
10minutes	5minutes

Ingredients

4ounces pastaany kind will do; ziti or rigatoni work well
4ounces summer squashzucchini or yellow squash, diced
4ounces green beanscut into 1/2-inch pieces
1/2 oniondiced
1tbsp olive oil
salt
pepper
1/4cup basil leaves, choppedfresh herbs are best; if dried, use 1 tsp instead
2ounces Italian cheese, shreddedMozzarella, Parmesan, Fontina or a blend works well

Instructions

Place the pasta in a 10″ or larger skillet. Add cold water to cover. Add salt generously. Bring to boil, then reduce heat. Continue cooking until pasta is al dente, about 8 minutes. Add additional cold water if necessary.
While pasta is cooking, dice the squash and onion. Cut the green beans (or snap peas) into 1/2-inch pieces.
Add olive oil to sauté pan over medium heat, then add vegetables. Add salt and pepper and toss. Cook for about 5 minutes.
When the pasta is nearly ready, drain any remaining water. Add the vegetables to the pasta in the large skillet, toss.
Add cheese and basil right before serving.