Summer Vegetable Pasta

Summer Vegetable Pasta

Here is a quick, easy and delicious summer vegetable pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after eating this dish.

Tips for Buying Your Vegetables

The key to this dish, or any dish that calls for fresh vegetables, is to educate you on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes available.

I try to use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.

 For this particular dish, I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are meatier and have less seeds and juice than other varieties. They also taste better in my opinion. 

Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient "lycopene".

Smell the tomatoes. They should smell fresh and earthy. Choose tomatoes that are smooth and free of cuts, blemishes and soft spots. When choosing your squash, make sure it is firm and heavy for its size. Examine the skin for any cuts or soft spots, the stem not discolored or shriveled. Choose squash that is smaller and younger as these are usually more tender.

 THE PASTA 

I use Barilla brand, it just cooks up perfectly, every time. When I say perfectly, I mean "Al Dente". When Pasta is cooked "Al Dente", it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking ends.

 INGREDIENTS

 Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.

1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.

3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces 

3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces

4 Cloves of Garlic Peeled and Smashed

1/4 Cup of Fresh Italian Parsley

Several Drizzles of Olive Oil 

2 Tablespoons of Unsalted Butter

Salt and Pepper to taste

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