food healthy pasta

Summer Veggie Pasta

Summer is SO CLOSE, you guys.

Now that I’ll be in the city this summer (!!!), there are even more adventures that await me — casual Saturdays at the beach, neighborhood festivals, movies in the park and rooftop happy hours. I’m already making my bucket list — and let me tell you, it’s long.


But aside from the fun new shenanigans we’ll be able to get into at our new residence, one of the best parts about summer wherever you live is the farmer’s markets and fresh produce. If you don’t think there’s a farmer’s market by you, check — chances are there is and you just don’t know about it.

This dish, originally inspired by How Sweet Eats, is the perfect way to put your local veggies to good use.

Plus, LOOK A THAT EGG.

I’ve been having this weird love affair with over-easy eggs lately. In this instance, I attempted to poach them (which truthfully was kind of messy since I don’t know what I’m doing), but I’ve been known to enjoy a fried egg over just about anything.

My only regret with this recipe is that I couldn’t find the long, beautiful noodles How Sweet Eats used — which are apparently called Mafalda.

On the plus side though, I added zucchini, which is always a win.

Enjoy.

Summer Veggie Pasta

Serves 6-8

Ingredients

1 pint grape tomatoes
4 tablespoons olive oil
1/2 pound pasta of your choice (I used veggie radiatore)
2 chicken breasts, flattened and chopped into 1-inch pieces
2 tablespoons unsalted butter
1/2 cup chicken broth
10oz cremini mushrooms, sliced
4 garlic cloves, minced
1/2 pound asparagus spears, stems removed and cut into fourths
1 1/2 zucchinis, sliced
1/3 cup freshly grated parmesan, plus more for topping
1/4 cup chopped fresh parsley
1 teaspoon basil
1 teaspoon thyme
Freshly ground salt and pepper
4 eggs, poached
A sprinkle of crushed red pepper

Directions

Preheat oven to 435 degrees F. Add tomatoes to a small bowl along with 1 tablespoon olive oil and a dash of salt and black pepper. Combine and add to a baking sheet. Roast for 15 to 20 minutes, or until the tomatoes are just about to burst. Remove from the oven and set aside.

Bring a large salted pot of water to a boil and cook pasta according to package instructions.

Heat a large, deep skillet over medium-high heat (note: if you’re skillet isn’t big enough, use a large pot instead.) Add 2 tablespoons olive oil and the butter. Add chicken and season with salt and pepper. Saute, stirring for 5 minutes. Then add garlic, mushrooms, zucchini and asparagus and saute for an additional 5 minutes.

Meanwhile, poach eggs (here’s how if you’re not sure like I was.)

Then, add chicken broth and an additional tablespoon of olive oil to the skillet, and let simmer for 2-3 minutes. Finally, pasta, tomatoes, parmesan, herbs and another dash of salt and pepper. Toss to coat.

Serve with poached eggs and a sprinkle of crushed red pepper + additional parmesan.

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