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Summer Vegetable Pasta
Fresh summer vegetables, garlic, basil, and olive oil tossed with vermicelli pasta
Recipe Keywords:
summervegetablepastamain_dishes30-minutes-or-lessdairyfreeeasyglutenfreeveganvegetarianbudget-friendly
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- 1/2 lb vermicelli pasta
- 2 TBSP olive oil, divided
- 2 TBSP chopped garlic
- 3 cups broccoli
- 2 cups orange pepper strips
- 2 cup sliced zucchini
- 2 cups sliced yellow squash
- 4 cups chopped fresh tomato
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 TBSP fresh chopped basil
- dash of red pepper flakes
Directions
- Bring 1 gallon of water to a boil and cook the pasta according to the box directions. Save 1/2 cup of the pasta cooking water before draining.
- In a Dutch oven heat 1 tablespoon of olive oil over medium-high heat until it begins to smoke. Add the garlic and stir until fragrant taking care not to burn.
- Add the broccoli and orange pepper and saute for 2 minutes, if the garlic begins to scorch add a tablespoon of water.
- Add the zucchini, yellow squash, tomato, and salt and pepper cover partially and cook for 4-5 minutes (stir often) until the vegetables are slightly softened but not tender.
- Add the basil, red pepper flakes, and pasta. Stir together, and turn off the heat. Drizzle with the remaining 1 tablespoon of olive oil.
- If the pasta is too dry add in 1 tablespoon of the reserved pasta cooking water at a time until your desired consistency has been reached.
- Taste and season with more salt and pepper to your liking. Serve.
