Farmers Market Trinity Pasta
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb asparagus
- 1⁄3 lb zucchini
- 1⁄3 lb yellow squash
- 3⁄4 lb tomatoes
- 10 ounces pasta shells
- 1⁄4 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper
directions
- Wash and chop asparagus, zucchini, yellow squash and tomatoes. I look for thin asparagus that has a crisp snap when bent. Chop in to 1/2 inches pieces. Cut the zucchini and yellow squash in to quarters lengthwise then finely chop in to pieces. Dice the tomatoes.
- Start boiling water - follow directions on the box. Cook the pasta while working on sauteing the veggies.
- Drizzle 1/3rd of the olive oil in to a saute pan. Let it get warm. Turn your burner to medium heat.
- When the olive oil has warmed, add asparagus and red pepper flakes. Toss the mixture 2-4 times in the next 5 minutes.
- After the asparagus have cooked for 5 minutes, add in zucchini and yellow squash. Cook and toss for 5 minutes.
- Add tomatoes, 1/2 of the salt and 1/2 of the pepper. Cook for 5-10 minutes or until the tomatoes have cooked throughly.
- Drain pasta when it's done cooking and set aside.
- Pour veggie mix in to a bowl or place it on low heat and use a new pan. Add the remaining olive oil to the pan, add the remaining salt and pepper. (If you like spicy food - add more red pepper flakes at this point). Let the olive oil get warm. Turn your burner to medium high.
- Once the oil is warm, toss your pasta in to the pan. Toss often. You are looking to add a little crisp to the pasta. Keep a close eye on it to make sure it doesn't burn.
- Once the pasta has a crisped up a bit, add veggie mix back in and mix well.
- Serve and enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!