May is an incredible month to get to your local farmers market.  Here is a pasta dish I created that’s just perfect for all those farmer’s market Spring veggies!  Check out my video making it!

Farmers Market Pasta

Serves 4

1 onion, diced

2 carrots, peeled, sliced into 1/4 inch pieces

1 crown of broccoli, cut into bite size pieces

1 large zucchini, halved lengthwise and sliced into 1/4 inch pieces

1 yellow summer squash, halved lengthwise and sliced into 1/4 inch pieces

1 bell pepper, deseeded and diced into 1/4 inch pieces

4 cloves of garlic, chopped

1 roma tomatoes, deseeded and diced

a couple handfuls of fresh spinach, chopped

1/3 cup toasted pine nuts

5-6 large basil leaves, sliced

1 lb. of pasta

olive oil

a few pinches of salt

Place a large stock pot of water on to boil.  In the meantime place a large pan over medium heat, drizzle a couple tablespoons of olive oil and add in the onion, carrots and broccoli with a pinch of salt.  Saute for 2 minutes and add the zucchini and squash.

When the water is boiling, add your pasta with a few big pinches of salt.  Stir and cook until al dente or according to the directions, about 7-9 minutes.

Add to your veggie pan the bell pepper and garlic.  Saute until the pasta is done cooking then lift the pasta straight from the pot right into the pan.  Add in the tomatoes, spinach and pine nuts and stir to coat the pasta in all the veggies.

Serve topped with a drizzle of olive oil and a sprinkle of fresh basil.


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