Pasta with Summer Vegetables

This is a quick and simple pasta dish that really celebrates all the wonderful vegetables that are really in their prime during the summer. In fact, you could add or substitute just about anything into here. Don’t have green beans, but have yellow squash? Why not! Eggplant? Sure! You could make it a sort of ratatouille pasta!

  • 500 g of your choice of pasta (I prefer penne)
  • olive oil
  • 1 onion, sliced
  • 4 cloves of garlic, minced
  • 3 zucchini, chopped
  • 2 red bell peppers, julienned
  • 400 g of green beans, trimmed and cut in half or thirds
  • 500 g of cherry tomatoes, cut in half
  • 2 carrots, shredded
  • 400 g of tomato puree
  • 1/4 cup of red wine
  • salt + pepper
  • 1 bunch of fresh basil, sliced
  • parmesan cheese

Prepare the pasta al dente according to the package. Drain and set aside.

Meanwhile, add the onion with some olive oil to a large pan to caramelize over medium heat. Next add the garlic and cook until beginning to brown, about a minute. Add the green beans and cook until softened, then add the zucchini, tomatoes, and carrots (Basically you want to add the “harder or firmer” vegetables first so that nothing over cooks), along with a generous amount of black pepper and salt as well as additional olive oil, if needed. Cook for a few minutes, until they are al dente, then add the tomato puree and wine, mixing well. Cook for a further few minutes to thicken it up a bit, then add the cooked pasta. Cook for a few minutes to meld the flavors as well as reheat the pasta, then add the basil for an additional minute.

Serve topped with parmesan cheese and accompanied with the red wine you used in the sauce.



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