Even though I won't miss the sweltering temperatures, the humidity or the gargantuan mosquitoes as we transition to fall, I will miss the plethora of fresh vegetables. Living where we do, I don't get the opportunity to frequent farmers markets as often as I'd like. But if I happen to go to Hutchinson on a Wednesday or Saturday during the summer, a stop at the Reno County Farmers Market is a must.
And, here in the U.S., we are fortunate to have fresh fruits and vegetables available to us at the grocery store year-round.
The stereotypical farm wife is queen of her garden. Sadly, I am not. That's probably not a surprise to anyone who reads this little spot of the internet with any regularity. But I am always thankful to my friends and family who share. And I certainly don't mind supporting the hard-working folks who bring their produce to farmers markets or the farmers who make it possible for me to choose beautiful fruits and vegetables in my grocery store's produce section.
During the summer, there's a long-running joke that you need to keep your car locked so productive gardeners don't load it with excess zucchini or squash. This Farmers Market Pasta includes those veggies, along with broccoli, a bell pepper and tomatoes. The delicious combination of pesto, balsamic vinegar and spices will have you searching out your gardening friends who are still reaping the bounty of their hard work.
Or pick up the ingredients the next time you're at the grocery store. We highly recommend this tasty dish! I served it with grilled steak, but it would be delicious with other proteins as well. Enjoy!
Farmers Market Pasta
Adapted from Skinny Taste blog
For vegetables:1 tbsp. balsamic vinegar
1 tsp. Dijon mustard
2 garlic cloves, crushed
1 tsp. dried Italian herbs
1 tsp. salt
2 tbsp. olive oil
2 cups broccoli florets
1 red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch thick rounds (halve or quarter, if the zucchini is large)
1 medium yellow squash, cut into 1/4-inch thick rounds (halve or quarter, if the squash is large)
1 dry pint cherry tomatoes, halves
1 red onion, cut into 1-inch pieces
For pasta:
1/3 cup basil pesto
1/2 pound fusilli pasta (you can use another shape, like rotini)
1 15-oz. can cannellini beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
Additional balsamic vinegar
Preheat oven to 425 degrees. Spray 2 sheet pans with cooking spray. Set aside.
In a small bowl, whisk together vinegar, mustard, garlic, Italian herbs and salt. Add 2 tablespoons of oil and whisk until emulsified.
In a large bowl, combine vegetables. Stir in contents of small bowl and toss to evenly coat. Spread vegetables out in an even layer onto prepared sheet pans. Roast for 30 minutes, tossing halfway through.
Meanwhile, bring a large pot of salted water to boil. Add pasta and cook according to the package directions or until al dente. Before draining pasta, reserve a small amount of pasta water.
To assemble: Combine drained, cooked pasta, pesto and beans, adding 2 tablespoons of reserved pasta water as needed. Toss with roasted veggies and top with Parmesan cheese. Toss well to coat.
To serve, drizzle with a little more balsamic vinegar and additional Parmesan, as desired.
We had leftovers. I added a little additional pasta water before putting it in the fridge, since pasta leftovers notoriously absorb liquid.
Makes 6, 1 1/2 cup-servings.
NOTE: The original recipe called for 8 ounces of sliced mushrooms. Feel free to add those, if desired.
Looks delicious!
ReplyDeleteWe really liked it!
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