vegan

Summer Vegetable Rigatoni aka whatever is fresh at the local product stand. Make use out of whats seasonal and you get the most amazing flavors in simple dishes like this one. 

Im late, I know… perhaps make your Tuesday your meatless day :-/ The kiddos decided 6 & 630 am were good wake up times making today a little “off”. Thankfully I had some wonderfully farm fresh New Jersey produce on hand to make a quick and healthy dinner. Yes I know, healthy is quite the opposite of the last post on my Creme Brûlée Banana French Toast Bake. Back to the produce… I had a couple of huge NJ tomatoes, golden NJ squash and NJ zucchini to work with and so I made what I call a Produce Stand Pasta!

Produce Stand Pasta

1 lb al dente whole wheat rigatoni
2 huge tomatoes, diced
2 golden squash, diced
2 zucchini, diced
4 cloves garlic, sliced
2 Tbsp dried oregano
3 Tbsp tomato paste
olive oil

Cook the pasta to al dente. While it is cooking get the vegetables ready. In a large sauté pan add enough olive oil to coat the bottom and sauté the garlic and oregano until fragrant. Add the tomato paste and stir it in to “melt” it into the oil. Add the vegetables and cook until softened. Salt and Pepper to taste.

Add the drained pasta into the sauté pan with the vegetables. Toss to coast and allow to cook a couple of minutes to meld all the flavors. If the pasta seems a little dry add a small amount of the pasta water and a drizzle of olive oil. If you have fresh basil, rip some up and toss in at the last second.

 

HAPPY EATS!!!


*this is my original recipe*