One of my favorite dinners is a simple Pasta with fresh vegetables. Trade Joe's makes some great dried noodles, I use their Spinach Linguine for the Green Goddess, but I only recently noticed they have a Lemon Pepper Papparadelle. It's a nice thick noodle & holds flavor well.
As for my chosen Vegetables, it muct be peak season for Zucchini because I found one about 3 times the size of normal. And, while I think California usually gets great Tomatoes, they are especcialy sweet this time of year.
This recipe has a bit of chopping for prep but most of the cooking can be done in the time it takes to boil the Pasta. Replace with your favorite veggies & let me know how it goes!
12 oz. Lemon & Pepper Papparadelle
2-3 Tbsp Olive Oil, Dvidied
1/2 Onion, Thinly Sliced
2 Cloves of Garlic, Minced
1/4 Cup White Wine to Deglaze the Pan
1 Zucchini, Cut into Matchsticks
2 Tomatoes, Cut into Matchsticks
Salt and Pepper
Cook Pasta per package directions, drain, add 1 Tbsp Olive Oil and season with Salt & Pepper. Reserve 1 Cup starchy water.
Saute Onions on Medium heat until soft and translucent, add minced Garlic cook for 2 minutes more and deglaze the pan with white wine. When the alcohol from the Wine add Zucchini, cook for a minute before adding Pasta & Tomatoes. When serving, sprinkle with Parmesan and season with Salt & Pepper.