Tuesday, June 28, 2011

Summer Veggie Pasta

Here is a great pasta recipe using peak summer vegetables which are showcased in a light sauce that only takes 10 minutes to make!  This dish can be served hot, room temp or even cold as a satisfying pasta salad.  The longer this sits the better it tastes!

Serves 4

1 pound whole wheat penne pasta
1 cup marinated artichokes, quartered
1 garlic clove, minced
1 red, yellow or orange bell pepper, diced
1/2 cup black olives, halved
2 cups grapes tomatoes
1 corn on the cob, kernels removed with a knife
1/4 cup grated parmesan cheese
1/4 cup vegetable broth, water or white wine
1/4 tsp red pepper flakes
1 tbsp olive oil
salt and pepper to taste

Start by bringing a pot of water to boil.  Heat a non stick pan on medium and add olive oil, let heat until glistening.  Add bell pepper and corn, saute 1 minute then add liquid and cover.  Let cook 2 minutes before adding the red pepper flakes, artichokes, garlic and tomatoes, let simmer 7 minutes covered.

Cook pasta as instructed on the package less 1 minute.  Add pasta to sauce and stir on heat until thoroughly combined, season with salt and pepper, top with parmesan cheese.  Pasta is ready to eat.


  1. I like that you've used whole wheat pasta. Sounds good!

  2. SOunds delicious. I love fresh corn of the season in salads.