Sometimes I have random stuff in my fridge that needs to get eaten pretty quickly. This dish incorporates several of my favorite kitchen staples, throws together really easily, and is deliciously light and healthy. You can also adjust this recipe to incorporate your favorite fresh veggies and cheese, whatever you have at home will work! I used zucchini (my summer love), and fresh grated parmesan, but I would try this with mushrooms, peppers, ricotta, goat cheese...really whatever you'd prefer!
Three of my all time favorite things...
Cook your veggies in some oil, add your favorite herb (I chose dill!)
Cook up some pasta (I use whole wheat rotini, any curly pasta will do)
Mix it all together with...CHEESE
Add some more cheese and..VOILA!
Easy Pasta Starring Fresh Veggies
** I should point out I rarely really measure anything for this recipe, so these measurements are close, but feel free to add more of what you like and play around.
2 shallots, thinly sliced
2 garlic cloves, minced
2 zucchinis (or veggie of your choice)
2 tbsp olive oil
1/4 cup white wine
1 tbsp lemon juice
1/2 tbsp dill (or herb of your choice, thyme is always delicious)
1/2 cup fresh grated parmesan cheese (again, dealers choice)
salt and pepper to taste
Cook your pasta, drain, and put back in the pot. Add a little oil to keep it from sticking.
In a pan, sauté your shallots until soft, add your garlic until it looks and smells like heaven. Add your zucchini and sprinkle on your dill. Cook until soft and slightly browned, but not soggy and mushy. Add the wine and lemon juice, stir and allow to come to a boil then let simmer for 5 minutes. Pour the contents from the pan into the pot with the pasta, mix together. Slowly add the cheese while mixing so it melts, but not too quickly so that it doesn't clump into one big ball and stick to your spoon. Serve with a little extra parm sprinkled on top. Enjoy!