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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This pasta dish tastes like it is fresh from the garden Ingredients:
1/2 cup shelled fresh peas |
salt, for pasta |
1 lb rigatoni pasta |
3 tablespoons oil |
1 clove garlic, finely chopped |
1 scallion, trimmed and chopped |
1/2 cup carrot, peeled and chopped |
1 medium zucchini, washed,seeded,and diced |
2 large fresh tomatoes, blanched,skinned,seeded,and chopped |
parmesan cheese |
Directions:
1. Simmer peas for 3 minutes in boiling water and drain.
2. Cook pasta in slightly salted water until it is al dente.
3. While pasta is cooking, heat 3 T oil in a large skillet over medium-high heat.
4. Sauté garlic, scallion, carrot, and zucchini for about 5 minutes until soft but not mushy.
5. Add tomato and cook another 2 minutes.
6. Combine vegetable mixture, peas, and pasta.
7. Serve immediately, topped with parmesan cheese.
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