By Hannah Jay |
Do you have piles of vegetables that you don’t know what to do with? Well this is a great way of using your favorite fresh vegetables straight from your garden. Here is a summer recipe that will truly be a crowd pleaser.
Summer Pasta Toss
Serving Size about 6
One box of Bowtie Pasta
2 small zucchini (sliced in thin circles)
1 yellow squash (sliced in thin circles)
1 Vidalia onion (sliced)
2-3 cloves of garlic (minced)
1 small red pepper (diced)
2 medium sized ripe red tomatoes
¾ cup peas (fresh or frozen)
5 large skinless boneless chicken breasts (thawed)
Extra Virgin Olive Oil
Salt and Pepper to taste
Sauce
2 cans of tomato sauce
4 leaves of fresh basil
2 teaspoons of fresh oregano
2 cloves of garlic
Granulated Sugar or agave syrup to desired sweetness
Drizzle of extra virgin olive oil
To get started, dice and slice the two zucchini, squash, onion, garlic and red pepper. In a large skillet, cover the bottom with extra virgin olive oil and place all vegetables in the skillet. Cook these vegetables until they are soft and onions are translucent. Once that is done, add the diced tomatoes and peas in to heat them through. In a large soup pot, fill it half way with water. Bring the water up to a boil, pour the box of bowtie pasta and cook for the amount of time it states on the box.
In another skillet, cook the chicken until it is fully cooked. After the chicken breasts are cooked, slice them into long strips and place in with the cooked vegetables. For the sauce, open up two cans of tomato sauce, chopped fresh basil, two teaspoons of fresh oregano, two cloves of chopped garlic, granulated sugar or agave syrup to desired sweetness and a small drizzle of extra virgin olive oil to the sauce pan. Heat this until it starts to boil, and then turn off the heat.
Pile the cooked noodles on a plate with the vegetables and chicken on top then a light drizzle of the
tomato sauce and bon a petite! Pair this with some toasted garlic bread and a small salad and your meal is made!
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