Summer heat has arrived, look for food that coincides with the growing season and buy farm fresh veggies from one of our Harvest Home farmers markets. Have a taste of sweet peas, red and yellow peppers, carrots, squash and greens. Combine them to make fast and easy pasta meals, and best of all you can serve it hot or cold.

Pasta dishes have a light taste and can be made quickly and you will spend less time at the stove. When you add vegetables, your pasta can be full of Vitamins A, B, and C along with some minerals. Pasta and veggies cook together in the same pot at the same time making clean up quick and easy. This way you keep all the taste and nutrition in a pot. Serve it hot with a light sauce made from cherry tomatoes, garlic, pasta water, and some cheese. Or serve it cold with your favorite pasta sauce. A delicious and healthy dinner in less than half an hour.

Here’s our suggestion for the basic recipe but get creative.

Ingredients: In one pot

• 12 ounces fusilli or other corkscrew pasta

• 1/2 pound sugar snap peas, cut in half, or broccoli florets or a combination of both

• 2 carrots cut in small strips

• 1 yellow or orange bell pepper, cut into thin strips

• 3/4 cup of broccoli

To prepare:

• In a large pot of water of boiling water, add pasta and cook for the time given on the label.

• Add veggies (peas and/or broccoli, carrots and bell pepper) to the boiling water during the last 3 minutes of cooking.

• Save 1/2cup of pasta water. Rinse pasta and veggies under cool water.

• Make the sauce for either warm or cool pasta dish (See sauces below).

• Sprinkle with 1/2 cup parmesan cheese.

A flexible, healthy meal to celebrate summer! ENJOY!

HOT and COLD SUMMER PASTA DELICIOUSNESS

QUICK and EASY PASTA PRIMIVERA SAUCES

Sauce for Warm Pasta

INGREDIENTS:

• 1 pint cherry tomatoes, halved

• 1/4 cup extra-virgin olive oil

• 4 cloves garlic, thinly sliced

• 3 ounces goat cheese, crumbled or creamy ricotta cheese thinned lemon juice

PREPARATION:

• Heat the olive oil in a skillet . Add the garlic and cook about 30 seconds. Add the tomatoes and 1/2 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes.

• Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and veggies.

• Add your favorite cheese, mozzarella, parmesan, feta or goat cheese. Toss to combine.

Sauce for Cool Pasta Salad

INGREDIENTS:

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• 2 cups chopped cherry tomatoes

• 1/4 cup red onion

PREPARATION:

• Whisk together olive oil, lemon juice and red onion. Add tomatoes. Pour over pasta and add parmesan cheese.

Suggestion: Add sliced radishes and sliced cucumbers for a summery taste.

TIPS & TRICKS

DIFFERENT COMBINATIONS ARE UP TO YOU

COOKING TIPS:

• Make a timetable for adding veggies. Take the cooking time for the pasta, subtract the time you want to cook a veggie and you'll know exactly when to add them.

• For crispier veggies decrease the time; for softer ones add another minute. Cook them however you like them Some veggies like carrots take longer to cook than broccoli or sugar snap peas. Chopped greens take 2 minutes or less.

• Try asparagus cut in 2 inch pieces.

• Squash is best done in the pan with your sauce. It gets mushy in water.

• Any pasta will work. For best taste use small corkscrew pasta because it holds the light sauce better for more flavor in every bite.

It's Good for You:

• Carrots give you vitamin A for better eye sight.

• Broccoli builds your immune system.

• Asparagus has fiber for better digestion.

• Peas contain protein and are good for your bones.

• Tomatoes have antioxidants that fight disease causing free radicals. PLUS they help protect your skin in the summer.

WANT TO STAY IN TOUCH?

Join our mailing list for healthy recipes and tips on how to prepare your meals!