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Summer Vegetable Primavera

(last nights version using Trumpet pasta)

I make a lot of variations of this dish...I love throwing a bunch of veggies in the skillet and having a meal on the table in 15 minutes. This time of year it takes very little to make fresh corn, peppers, and squash taste amazing. Sometimes I add Italian sausage, sometimes I leave the meat out…it tastes great either way. Last night we snacked on the leftover steak from the night before while I was cooking so I didn’t think we needed anymore meat. The most important ingredients for this meal are really fresh vegetables, garlic, basil, and cheese. You can play around with whatever vegetables you have on hand. I love the creaminess mascarpone adds to a pasta dish but cream cheese works just as well (though a bit stickier and not as smooth as its Italian counterpart).

What you need:

-Al dente pasta (cook according to the package directions)

-a few tbsp olive oil

-summer squash and/or zucchini, chopped into bite sized picees

-1/2 Vidalia onion sliced thinly

-1 bell pepper thinly sliced

-1-2 ears of fresh corn, sliced off the cob

-1/2 cup of chopped tomatoes or halved cherry tomatoes

-2 cloves of garlic thinly sliced

-2 tbsp butter

-1/4 cup of mascarpone cheese

-1 large bunch of julienned basil

-freshly grated Parmesan cheese

-salt and pepper

*optional splash of dry white wine

Start a pot of boiling salted water to cook your pasta in. Meanwhile, add some olive oil to a pan over medium heat and add in your vegetables starting with the onions and peppers. Add a touch of salt and pepper and stir occasionally while they soften. Cook your vegetables until they have wilted and if you wish to add a bit of white wine to deglaze the pan do that after about 10 minutes or so of cooking and then let it simmer for a minute or two. Add your garlic and butter at this point and stir around until the garlic becomes fragrant. When you are satisfied with the texture of the veggies (don’t overcook them, they should still maintain a bright color but be soft enough to fold around the pasta) turn off the heat and stir in your mascarpone cheese and a good heaping of grated Parmesan. I like to add a lot of fresh ground pepper at this point as well.

During the vegetable cooking process your water should start to boil and you can throw in whatever pasta you are using, cooking according to the package directions. When the pasta is ready drain it and add it to the vegetable mixture (do not rinse!). Sprinkle over the fresh basil and stir to combine adding a bit more parmesan at the end.

**I have made variations of this with zoodles just cooking them at the last minute in the other vegetables. If you want to add Italian sausage it should be browned alongside the vegetables.

(with zoodles and Italian sausage)

***I hope this makes sense, I am trying to type while my dogs incessantly bark at the construction workers outside building the garage!

(another version with gluten free rice noodles that I made for a gluten free friend and no mascarpone…also delicious!)

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