Summer Veggie Pasta Scampi Food

RUSTIC SUMMER VEGETABLE PASTA

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

SUMMER VEGGIE PASTA

Steps:

• Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
• While the pasta is cooking, heat the oil in a large frying pan, tip in the onion and cook over a medium heat for 1-2 minutes. Stir in the garlic and courgettes, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and shake in the Tabasco. Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the pasta and beans.
• Toss the veggies and basil into the pasta and season with salt and pepper. Serve hot (or cold as a salad with a low-fat dressing).

SUMMER SQUASH SCAMPI

Steps:

• Arrange the squash in a single layer and sprinkle with ¾ teaspoon salt. Let sit for 10 minutes (and no more than 30). Pat dry with a kitchen towel or paper towel.
• In a large (12-inch) skillet over medium-high, heat a thin layer of oil (about 1 tablespoon). Add a single layer of squash, salted sides down. Cook, without flipping, until browned underneath, 2 to 3 minutes. Transfer to a platter or large plate, and repeat with the remaining squash, adding more oil as necessary. Sprinkle with garlic and red-pepper flakes.
• With the empty skillet over medium-high heat, add the white wine (stand back as it may flame). Simmer until reduced by half, 2 to 3 minutes. Add the butter and shake the skillet until the butter melts and combines with the wine into a smooth sauce. Remove skillet from the heat, add the lemon juice and shake to combine. Season to taste with salt, then pour over the squash. Top with the parsley and serve warm.

SUMMER VEGGIE PASTA DINNER

Steps:

• While putting sauce together, cook pasta as directed, drain. It'll probably be ready close to when the veggies are --
• Slowly cook garlic in olive oil, low heat, about four minutes.
• Raise heat a bit, add bell peppers, cook another 3-4 minutes, then add zucchini and mushrooms.
• Prevent child from eating all the goat cheese.
• When zukes and peppers are cooked to your liking (about 4 more minutes for us), add remaining ingredients and heat through til tomatoes give up some of their juices and the cheese has melted into the sauce.
• Stir in cooked pasta and heat through. Pasta will soak up the sauce.
• Serve with extra crumbled goat cheese on top if desired.

BOW TIE PASTA AND VEGGIE SCAMPI

Steps:

• Cook pasta in accordance with the package and drain.
• While pasta is cooking, in a wok or large skillet , heat olive oil.
• Saute peppers and asparagus until almost tender (about 7 - 10 minutes).
• Add shallots, garlic, and artichoke hearts and cook for additional 5 minutes.
• Add butter, wine and cooked pasta. Toss to coat and warm through about 3 to 4 minutes.
• Serve in a large pasta bown with fresh shaved parmesean cheese.