Summer Garden Pasta

 Today is the last day of my juice cleanse! Woo hoo! Boy, do I have plans for what I want to eat! For those of you that are thinking along the lines of cheeseburgers and deep dish pizzas, I am sad to say, you are wrong.
This may sound sad, but all I want is a grape tomato. While I have been washing my husband’s dishes from his dinners the past two nights, I have been drooling over a small container filled with cherry and grape tomatoes from my parent’s garden.
It would have been so easy to pop one of those little sweet guys in my mouth and get away with it. But, I would know I cheated and I want to do this right!
Even though I can’t enjoy the fruits of a summer garden right now, doesn’t mean you can’t! I am sharing with you another summer produce inspired dish that I have made three times in the past month. This meal is so easy and thanks to Barilla PLUS you don’t even need to add any additional protein.
Speaking of Barilla, it is the last day to enter my giveaway! Head over here to enter for a chance to win a $25 Visa gift card and free Barilla PLUS! That way you can get cooking your own Barilla PLUS creation, before I come over there after this cleanse is over and eat all your garden produce!
Ingredients (Serves 4)
4 Cups Barilla PLUS Farfalle Pasta
2 Tablespoons Olive Oil
½ Cup Red Onion, diced
1 Zucchini, cubed
¾ Cup Red Bell Pepper, chopped
¾ Cup Cherry/Grape Tomatoes, halved
¼ Teaspoon Crushed Red Pepper
1 Teaspoon Salt
1 Teaspoon Pepper
2 Cloves Garlic, grated
1, 14.5 Ounce Can Diced Tomatoes and Juice
Juice of ½ a Lemon
Bring a large pot of salted water to a rolling boil. Add farfalle and boil for ten minutes.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat for about a minute. Add the onions to the oil. Sautee onions for a minute and then add in the red pepper and zucchini. Sautee vegetables for about three minutes.
Add in the tomatoes. Season the vegetables with the crushed red pepper, salt, and pepper. Use a wooden spoon or rubber spatula to mix all the vegetables and distribute the seasoning evenly. Add the grated garlic and cook for a minute.
Then add in the diced tomatoes and lemon juice. Bring to a simmer. Cook for ten minutes.
When the pasta is cooked, add it to the skillet with the sauce, mix in the pasta, and then serve. You can also keep the two separate and just top each individual serving of pasta with the sauce if you would prefer.
The pasta is great topped with some fresh basil or parsley and some grated parmesan. This is an easy meal that only takes about thirty minutes from start to finish. The sauce and pasta will keep for about a week in an air-tight container in the refrigerator.

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  • Stephie @ Eat Your Heart Out
    August 17, 2012 at 9:48 pm

    You’re such a good girl.

    • Stefanie
      August 17, 2012 at 9:55 pm

      I made it!! Phew! Totally worth it, felt like a million bucks today!

  • Kristen @ The Balanced Bowl
    August 17, 2012 at 10:47 am

    Another healthy and delicious looking recipe! I just can’t get enough of the fresh garden veggies in the summer. Thanks for sharing and love the photos! 🙂