August 16, 2013

Garden Vegetable Pasta

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You may have noticed it's been quieter around here lately. I'll let you in on a little secret.... we're building a house! We close in a month (ahhhh!!!) so we've been in transition living with my in-laws. To say it's been a crazy, chaotic summer is an understatement. It's been a whirlwind of visitors and activities, prepping for the new house, and savoring whatever tiny amount of down time is leftover. The blog took a backseat, but the good news is I've been recipe testing in the meantime. I've got some great stuff to share with you all when I come back full force in October... from my brand new kitchen! You better believe I'll be cooking up a storm in there. It's so fun experiencing the process of building a house. We go over to visit a couple times a week, screeching with delight when we see what new things they've done. Every little thing is thrilling. (Pipes! Drywall! Outlets! Doors! Oh my gosh, we have CABINETS!!!) Words literally cannot describe our excitement - which is probably why it comes in the form of giddy prancing around the house. :)

So now that you're up to date, let's jump back to the food. This is a great, easy meal when you have a bounty of garden veggies. Here I used a scrumptious combo of zucchini, tomatoes, and onion, but summer squash, mushrooms, and many other veggies would be fantastic as well. The leftovers are awesome, becoming even more flavorful after the garlicky red wine vinegar dressing sits a while. So it also makes for a great cold lunch for my husband to bring to work. I'd love to hear what combo of vegetables you try!


Vegan, gluten-free (with gluten-free pasta)
Note: this makes a large batch so reduce/cut in half if you desire.

Ingredients
4 large, ripe tomatoes
3 zucchini
1 onion
1 lb. pasta (I used fusilli col buco - fun!)
Salt to taste
Fresh basil for topping

{For the dressing}
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp. oregano (or other herb of your choice)
3-4 cloves garlic, minced

Directions
Cook pasta according to package directions, leaving al dente.
Meanwhile, prep the veggies: slice the onion, and chop tomatoes and zucchini into 1-inch long chunks (or smaller to your preference.)
Over medium heat, saute the onions and zucchini with a little salt for about 8 minutes, stirring occasionally. Add tomatoes and cook for another 2-3 minutes.
While pasta and veggies are cooking, make the dressing. Combine all ingredients in a bowl and whisk.
When pasta is done, drain, and place in a large bowl. Add dressing and toss to coat. Add vegetables and toss to combine. Top with fresh basil.




4 comments:

  1. congrats on the house, that's so exciting! mm this looks so amazing! i have been on such a zucchini and squash lately, yum!

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    1. Thanks so much! Hope you give it a try!

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  2. Made this dish last night and what a hit!!! Excellent!! One of the best parts about this meal was feeling full without the bloat and overstuffed feeling. Definitely will keep this in the rotation of weekday meals! Thanks for a clean recipe with bold flavor!

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    1. Hi Kristi! Aww yay!! Thanks so much for the sweet note - so glad you enjoyed it! I haven't made this one in a while, so you've inspired me to get it on the menu again! :) Have a lovely weekend!!

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