MMmmmmmmmm summer. The air, the foliage... the food!
Here is one of my family's stand-bys that I love to default to in the summer. It's has taken a bit of effort and has had some perfecting over time, so I really hope ya'll enjoy the result and get as much "yum" out of it as I do. =)
Vegetarian Penne Pasta with Summer Vegetables With Olive Oil
(... yeah I'm seriously thinking about shortening the name to VPPSV. *nods* )
2 Tbs Olive oil
3medium-small carrots julienned
1-2 small onions chopped
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1 medium zucchini cut into 1 ½” by 1” pieces
1 medium summer squash cut into 1”pieces
1/3 Cup white wine ( I like to use Chablis as a good standby, but any semi-dry white wine is fine.)
1 8oz container of button mushrooms washed and sliced or quartered
2 tsp dried basil
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8 or so pieces of sun-dried tomatoe ( cut into strips)
3 small tomatoes ( roma work well) slice into quarters or eights and remove seeds
Approximately 4 cups fresh spinach (wilted.)
OR
1 can spinach drained and rinsed
2 tsp salt
½ tsp black pepper
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Approximately 1Lb (a 16 oz package) of gluten free penne, pasta.
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Directions:
In large pan or wok, heat olive oil and add onions and carrots. Saute 2-3 minutes. ( until lightly browned/ just *starting* to soften.)
Add zucchini and summer squash, saute 1 minute, then add ½ white wine, mushrooms and basil.
Cook another 3-4 minutes until zucchini is starting to soften.
Add tomatoes, sun-dried tomatoes, salt, pepper and spinach.
Cook 2-4 more minutes or until vegetables are cooked to taste. ( Do not over cook! =)
Remove from heat and set aside.
Cook pasta according to directions.
(I like to have the water heating for the pasta while I cook the vegetables.)
Rinse pasta and pasta pot in cold water and place in large glass serving bowl.
Drizzle pasta with an additional ¼ cup extra virgin olive oil. Add vegetables and stir them in gently. Serve immediately. =)
This makes a rather large batch. It feeds about 5-6 very hungry people.. I'm not even going to tell you (or attempt to tell you) The actual “ serving sizes”... my family just doesn't eat like that. ;)
I gave you how you are “ supposed” to cook this ( so many minutes of this.. so many minutes of that..) But for those of us with busy lives, here's a hint. It works pretty well if you just cut things and add them to the pan in the order in which they are listed. (provided you do so fairly quickly and keep an eye on it/stir it so it doesn't burn.) It doesn't turn out quite as perfect. But it still works and saves a little hassle if you're just wanting something without the extra trouble. =)
This is a favorite family stand-by; especially when the summer vegetables are in. And it's a great healthy vegetarian dish! =)
Options:
Like I said, this IS a great vegetarian dish, but IF you reeeeeeally want to... you can add a few sliced/sauted chicken breasts and it is also really good. =) Or, if you're like my exercise physiologist brother and want an even easier way to add some protein, two 10 oz cans of canned chicken. =)
Liiiike most of these... you *can* add a clove or two of minced garlic at the beginning with the carrots and onions. I honestly don't think it's a bit necessary... but it would be good. I'll be honest.
This recipe can also be done with any variety of vegetables! It's great with asparagus ( which I'm allergic too unfortunately.. ) And various other veggies. Feel free to experiment and try it a number of different ways! =) I hope you enjoy!
2 Tbs Olive oil
3medium-small carrots julienned
1-2 small onions chopped
------------------------
1 ½ -2 zucchini cut into 1 ½” by 1” pieces
1 ½ - 2 medium summer squash cut into 1”pieces
½ Cup white wine ( I like to use Chablis as a good standby, but any semi-dry white wine is fine.)
1 8oz container of button mushrooms washed and sliced or quartered
2 tsp dried basil
-----------------
8 or so pieces of sun-dried tomato ( cut into strips)
3-4 small fresh tomatoes ( roma work well) slice into quarters or eights and remove seeds
Approximately 4 cups fresh spinach (wilted... if you like you can just put them in on top of the other hot vegetables while they are cooking and they wilt down pretty well. =)
OR
1 can spinach drained and rinsed
1 ½ – 2 tsp salt
½ tsp black pepper
-----------
Approximately 24 oz of gluten free penne, or fettucini pasta.
In large pan or wok, heat olive oil and add onions and carrots. Saute 2-3 minutes. ( until lightly browned/ just *starting* to soften.)
Add zucchini and summer squash, saute 1 minute, then add ½ white wine, mushrooms and basil.
Cook another 3-4 minutes until zucchini is starting to soften.
Add tomatoes, sun-dried tomatoes, salt, pepper and spinach.
Cook 2-4 more minutes or until vegetables are cooked to taste. ( Do not over cook! =)
Remove from heat and set aside.
Cook pasta according to directions.
(I like to have the water heating for the pasta while I cook the vegetables.)
Rinse pasta and pasta pot in cold water and place in large glass serving bowl.
Drizzle pasta with an additional ¼ cup extra virgin olive oil. Add vegetables and stir them in gently. Serve immediately. =)
This makes a rather large batch. It feeds about 5 very hungry people.. I'm not even going to tell you (or attempt to tell you) The actual “ serving sizes”... my family just doesn't eat like that. ;)
I gave you how you are “ supposed” to cook this ( so many minutes of this.. so many minutes of that..) But for those of us with busy lives, here's a hint. It works pretty well if you just cut things and add them to the pan in the order in which they are listed. (provided you do so fairly quickly and keep an eye on it/stir it so it doesn't burn.) It doesn't turn out quite as perfect. But it still works and saves a little hassle if you're just wanting something without the extra trouble. =)
This is a favorite family stand-by; especially when the summer vegetables are in. And it's a great healthy vegetarian dish! =)
Options:
Liiiike most of these... you *can* add a clove or two of minced garlic at the beginning with the carrots and onions. I honestly don't think it's a bit necessary... but it would be good. I'll be honest.
Like I said, this IS a great vegetarian dish, but IF you reeeeeeally want to... you can add a few sliced/sauted chicken breasts and it is also really good. =) Or, if you're like my exercise physiologist brother and want an even easier way to add some protein, two 10 oz cans of canned chicken. =)
If you are completely grain-intolerant. The first half of this makes a pretty handy vegetable (or vegetable and chicken) medley just by itself. ( I would add a few teaspoons or so of the extra virgin olive oil at the end just for falvor.)
This recipe can also be done with any variety of vegetables! It's great with asparagus ( which I'm allergic too unfortunately.. ) And various other veggies. Feel free to experiment and try it a number of different ways! =) I hope you ennjoy!
