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!
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.