Recipe by smellyvegetarian
This recipe is such a yummy way to use up odds and ends from the garden! I almost hate to post it b/c it is basically just a pasta primavera, but it is too yummy to not share and there is nothing better than eating a meal that you helped grow :). It is also nice that this takes about as long to make as boiling pasta. Use any pasta (I always use a "plus" variety to get more protein) and feel free to switch up the veggies as your garden or farmers' market provides. This is pretty easy to pare down for solo dining, too. From Light and Tasty.
Top Review by Deantini
For veggies I used mushrooms, red pepper, green beans and green onions the tomatoes and garlic. It was a nice healthy dish but to me it fell a bit down in the flavour department even with generous amount of parmesan (the real stuff shredded) and hot pepper flakes and double the garlic. I used dried basil perhaps this was the mistake
- 8 ounces angel hair pasta (or whatever you have on hand)
- 1 cup snow peas
- 1 cup mushroom, sliced
- 1 cup carrot, sliced
- 1 cup green pepper, sliced
- 1⁄3 cup fresh basil
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons cornstarch
- 1 cup vegetable broth (or chicken broth)
- 1⁄4 teaspoon salt
- 3 medium tomatoes, chopped
- 1⁄4 cup parmesan cheese
- crushed red pepper flakes, to taste (optional)
- black pepper, to taste (optional)
- pine nuts (optional)
Directions See How It's Made
- Cook pasta according to package directions.
- Saute veggies, basil, and garlic in oil over medium-high heat.
- Combine broth, starch, and salt, then stir into vegetables. Bring to a boil.
- Reduce heat, then cook and stir 3-5 minutes.
- Remove from heat and stir in tomatoes.
- Top pasta with veggie mix or stir all together, then top with parmesan cheese.
- Sprinkle individual servings with red pepper, black pepper, or pine nuts, or just leave as is!