If you have a garden, it’s entirely likely that you’re currently facing a surplus of something. You have either excess zucchini, excess green beans or excess kale. If you’re lucky enough to have a bumper crop of tomatoes, your options are pretty much limitless.
If you don’t have a garden, then you most likely have an access to a farmer’s market. Which means, someone has a bumper crop of something and you can take advantage of the uber affordable produce at your fingertips. Regardless of whether you’ve been churning out kale salads or caprese salads, it’s entirely likely that you’re just tired of salads. And what is the antithesis of a simple, summer salad? Carby, delicious pasta.
Baby penne is a fun pasta to use because just about anyone who you serve it to will comment on its utter adorableness. Well, your husband or boyfriend might not, in fact, he might roll his eyes at you, but then he just doesn’t get any seconds, does he?
Make this for date night or for a solo dinner. You’ll have leftovers for lunch the next day and you most definitely will not regret it.
- 4 ounces dried penne or cut ziti pasta (about one cup uncooked)
- 2 cups assorted summer vegetables (such as peas, broccoli florets, spinach, asparagus or green beans cut into 1-inch pieces)
- 1 cup halved cherry tomatoes
- ½ cup part skim ricotta cheese
- ¼ cup chopped fresh basil
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely shredded Parmesan or Romano cheese
- Cook pasta according to package directions, adding the 2 cups summer vegetables (not including the tomatoes) the last 3 minutes of cooking; drain and keep warm.
- Stir the tomatoes, ricotta cheese, basil, vinegar, oil, garlic, salt, and black pepper into the pasta mixture and toss gently to coat.
- To serve, spoon the pasta mixture onto a serving platter. Sprinkle with Parmesan cheese. Makes 2 servings.