Mary Anne's Summertime Pasta Primavera
Is your garden overflowing with lots of fresh veggies? Spring veggies benefit with a quick sauteing that will delight your entire family. Plus, there is no cream here, just the rich flavors of fresh-picked produce brought to life with olive oil, garlic and onion. A perfect summer's eve dish!16 ounces penne or rotini pasta1 cup reserved pasta water2- 4 Tablespoons extra virgin olive oil2-4 cloves garlic, depending on taste, minced1 medium-size onion, diced2 medium-size yellow squash, peeled and diced2 medium-size zucchini, peeled and diced1 red, orange, yellow bell pepper, de-stemmed, de-seeded and diced1/2 cup sun-dried tomatoes (not in olive oil)1/2 cup shredded carrotsHandful fresh basil, snipped or tornRed pepper flakes, optional, to taste2 Tablespoons sliced jalapenos (jar), drained, optionalOr1/4 cup fresh jalapenos, de-stemmed, de-seeded and diced tiny, optional4 slices bacon, cooked and crumbled, optionalSalt and pepper, to taste1/2 cup freshly grated Parmesan cheese, plus more for garnishing
- Cook pasta according to directions on package in salted water. Drain, but do not rinse, reserving 1 cup pasta water. Place pasta back in pot and cover.
- In a large saucepan, heat olive oil on medium heat. Add garlic and onion and saute until soft and translucent. Add squash, zucchini, bell pepper, sun-dried tomatoes and carrots. Stirring constantly, saute for about 5 minutes. Add basil, red pepper flakes and jalapenos and bacon, if using, salt and pepper. Saute, stirring constantly for about five minutes.
- Add cooked pasta and mix well. Add reserved pasta water 1/4 cup at a time if needed to moisten. Stir in Parmesan cheese. Place in pasta bowls immediately and garnish with Parmesan cheese to taste.