Summer Veggie Pasta
It's been a while since I've shared a recipe, but, with summer all around us (and summer produce!) I wanted to help give you an idea for how to use summer veggies in a yummy and quick weeknight dinner idea! And pasta is always a go to of mine and so versatile. So this summer veggie pasta is definitely a hit!
I love all the color of summer produce! It literally makes me just so happy! And if you didn't know, I'm a big proponent for eating foods that are beautiful for better nutrition and enjoyment with eating. We live in a small one bedroom apartment above our landlord's garage, and though it has a lot of windows that are perfect for letting the breezes flow, it can get a bit hot so cooking can be challenging. Unless, of course, you want that glittery glow that sweat so kindly produces. Yeah, no.
I've tried my hardest to cook meals that are either super fast to prepare and don't require the oven or things that can be grilled outside. I know I'm not the only one.I love love love this pasta recipe because it is just so flavorful and really puts summer veggies on display in a colorful and delicious way! Classics like zucchini, tomatoes, corn, and then topped with sliced basil, pine nuts and goat cheese because creamy cheese is the bomb!
Things I love about this recipe:
Start to finish 20 mins or less
Super versatile! You can literally use whatever veggies you have in your fridge!
Carbs! Love those carbs!
Oh, and goat cheese...love that too!
Light and summery :)
I hope you enjoy this pasta recipe too! And would love to see you over on Instagram where I share recipe videos and more encouragement in your journey towards intuitive eating and a healthy relationship with food! You can find me at @victoriayates.nutrition
Summer Veggie Pasta
Makes 4-6 servings Prep & Cook: 20 mins
1 zucchini, halved then sliced
1-2 cups cherry tomatoes
1/2 cup roasted corn, fresh or frozen
1 Tbs avocado or olive oil
16 oz package of spaghetti (I used Trader Joe's yellow lentil & brown rice spaghetti)
goat cheese
pine nuts
basil
Start by boiling water to cook your spaghetti. Follow instructions on spaghetti pasta to cook. While water is boiling and pasta is cooking, prepare your veggies. In oil, throw in whole cherry tomatoes. Cook, stirring around, on medium heat until they "blister" or the skins start to crack. Then throw in your zucchini and cook until soft. Finish veggies by adding your corn and cook until warm or tender if using fresh. Once pasta is done, drain water. To plate, start with some spaghetti, then add on your veggies, top with a few clumps of goat cheese and sliced basil. Finish with a few pine nuts and a drizzle of olive oil.