As I’ve mentioned before Jamison and Alexis are all about spaghetti and at this point after knowing Jamison for 13 years I’m about as spaghettied out as you can possibly be. Once in a blue moon I get a craving for the traditional spaghetti, but for the most part I’d much rather make my own pasta topper.
This time of year it is so easy to whip up a fresh pasta topper with vegetables that are coming into season. You can use fresh tomatoes and pair them with various other vegetables and herbs to make something healthy, yet satisfying. Now that is my kind of pasta!
What You’ll Need:
Extra virgin olive oil
2 tomatoes, chopped into chunks
2 garlic scapes, chopped
1 cup of peas
10-12 yellow or green beans, chopped
3-4 Brussels sprouts, chopped
4-5 button mushrooms, sliced
1/2 a red onion, chopped
1/3 cup of parsley, chopped
2 sprigs of rosemary, chopped
2 sprigs of thyme, chopped
Freshly ground black pepper
1 ounce of Parmesan, grated
2 ounces of dry whole grain penne pasta, cooked according to package directions
Cook pasta. Drain and set aside.
Add vegetables and herbs to a glass bowl and stir to mix:
Heat a large skillet over medium heat. Add olive oil and vegetables:
Add some sea salt and freshly ground black pepper and stir to mix. Cook for 5-10 minutes until tomatoes soften and vegetables are tender:
Add cheese and penne and stir to mix. Cook for 1-2 minutes until cheese melts:
Remove from heat and let sit for 2 minutes and then serve.
Makes 2-3 servings.
Notes: You can use any combo of vegetables or herbs that you like. Carrots would be a good addition and/or asparagus. Squash and zucchini would be good too.