Whole-Grain Pasta with Vegetables
Source: Saeeda Hafiz, The Healing
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on July 28, 2018.
Serves 4
INGREDIENTS
2 cups whole-grain bowtie pasta (or 1 pound fresh of similar shape and size)
Sea salt (for pasta water and seasoning)
½ cup julienned carrots
½ cup cut yellow squash (thin rounds)
½ cup broccoli florets
1-2 tablespoons olive oil
1 garlic clove, crushed
½ cup diced onion
1 wedge lemon
PREPARATION
Bring a pot of water to a boil and add salt. In a wok or skillet, heat oil. Add garlic and sauté for 2-3 minutes. Add onions and sauté until translucent. Add broccoli and sauté for 2 minutes. Add carrots and yellow squash, sauté for a further 5 minutes.
Once the water has boiled, add the pasta and follow cooking directions on the package. Fresh pasta takes considerably less time to cook than dry pasta, usually 4-6 minutes.
When pasta is al dente, drain and add to the wok/skillet. Stir together pasta and vegetables.
To serve, squeeze the juice of a lemon wedge onto the dish and finish with a sprinkling of sea salt to season (optional).
