aah, summer veggies. one of the best ways to use up all of my csa veggies (besides stir frying) is a giant batch of pasta. you can throw in almost anything, cook it down, serve with cheese, and it's sure to be a hit. also an easy way to feed a crowd. also much more fun if you take a walk around the market to select your veggies. be sure to supplement your walk with a market snack.
summer market pasta
serves 4 (we eat a lot)
- 1 lb brown rice pasta
- 3 shallots, chopped
- 2 squash (green and yellow), sliced
- 2 cobs worth of kernels of corn
- 1 large tomato, chopped
- 3 chicken sausage, sliced into pieces
- white wine
- parmesean cheese
- salt and pepper
- make the pasta
- while the pasta is cooking, start making the "sauce:" add olive oil, 1/2 the garlic and 1/2 the shallots to a large pan. sautee squash until it's almost cooked through and slightly golden. add corn and tomatoes. cook until tomatoes have softened. simmer for a few minutes. remove and place into bowl.
- add more olive oil, remaining garlic and shallots to pan, once the shallots and garlic have softened, add the sausage and cook until cooked through and golden brown. remove and add to veggies.
- deglaze pan with white wine: pour a small amount of white wine into the pan and use a wooden spoon to scrape all of the bits from the bottom. continue to stir and keep heating until it reduces and slightly thickens. add to bowl.
- stir in a few handfuls of arugula and stir to wilt. when the pasta is ready, add it to the bowl along with some pesto and parmesean cheese. if neccessary, sautee additional shallots and deglaze with more wine.