It's SUMMER!!!
That great time of the year, every weekend is full to the brim with outside activities. Picnic's, outdoor concerts, baseball games, spending time at the beach or river, camping, hiking, gardening, or just running through the sprinklers...the summer fun list can go on forever.
I find myself cooking healthier, eating lighter and cooking fresh summer vegetables, that I buy at the local farmers markets. I try to come up with way to incorporate at least 3 vegetables with every dinner. Orecchiette with summer vegetables is one of my families favorites. I love it because it's a snap to cook and get on the table...and it's so very yummy!
I just love the shape of orecchiette {little ears} pasta.
Orecchiette with Summer Vegetables
Author: Its All About The Yummy
Ingredients
- 1 Lb. orecchiette pasta
- 2 tablespoons of salt, for pasta water
- 1 bunch of asparagus, clean trimmed and cut into bite size pieces, set aside.
- ½ bunch of spinach, cleaned and roughly cut into large pieces, set aside.
- 5 mini sweet bell peppers, cleaned and cut into bite size pieces, set aside.
- 1 garlic clove, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoon butter
- Salt and pepper
- Shaved parmesan pieces.
Instructions
- n a large pot bring water to a boil and add salt and pasta. Cook for 2 minutes less then package directions. Drain, toss with 1 tablespoon of butter, and set aside.
- Heat a large skillet and add the olive oil, remaining butter and all the vegetables.
- Season with salt, pepper and cook for about 8 minutes until vegetables are just tender.
- Toss vegetables and pasta together, top with the parmesan cheese.
- Serve immediately.
