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Vegetarian Farmers Market Pasta

 Total time: 30 minutes

Published: August 4, 2022

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This Vegetarian Farmers Market Pasta is so flavorful and packed with vegetables! It’s the perfect light summer pasta to enjoy the weekly spoils from the farmers market.

Every summer I go to the farmers market and am so excited about all the delicious local produce options. Inevitably, I end up buying too much produce, so I have to find creative and delicious ways to eat it all before it spoils. This summer I created the Farmers Market Veggie Pasta. Packed with all kinds of different vegetables, this is not only super healthy but also very satisfying!

Of course, you don’t necessarily have to use farmers market produce, just use what you have on hand!

This is how vegetarian pasta is made at the farmers market

Ingredients you will need

  • pasta noodles– I used a shelled pasta when I made this, but you can use your favorite type of pasta!
  • Zucchini– You will need one or two zucchini cut into 1-inch pieces.
  • yellow pumpkin– A mainstay of summer farmers markets! You can use one or two depending on how big they are.
  • Cherry tomatoes– I used cherry tomatoes because they slide right off the grill, but you can use good tomatoes.
  • Corn– Grilled corn will add a crisp, sweet flavor to the pasta. You won’t want to skip it!
  • Butter– You can use your favorite butter to sauté everything together and make some sauce.
  • Garlic– Mince your garlic or use previously minced garlic in a jar.
  • Parmesan– Any type of Parmesan cheese is fine. This will be added to the sauce.
  • Chopped Red Pepper Flakes– This is optional if you want a little flavor in your pasta.
  • Basil and/or Rucola– Adding fresh basil or arugula adds a fresh bite and a little extra flavor.
  • Gorgonzola or Feta– Garnishing the pasta with crumbly cheese like gorgonzola or feta adds a savory, cheesy goodness!
  • pinions– Toasting some pine nuts and garnishing the pasta with them adds a toasty nutty flavor.
  • basil pesto– This is optional to add some extra basil to the sauce along with the butter.
  • Salt and pepper– Kosher salt and a little freshly ground pepper on top will bring out all the flavors.

step by step instructions

  1. cook your noodles and reserve 3/4 cup of the cooking water. Reserve the noodles and sauté them with a drizzle of olive oil so they don’t stick.
  2. Toast the pine nuts in a pan for 3-5 minutes until lightly browned.
  3. Prepare your vegetables by cutting them into small pieces. Throw tomatoes, courgettes and pumpkin in olive oil, salt and pepper. Therefore, put them on a skewer and preheat the grill.
  4. Grill vegetable skewers and corn over medium heat until tender, about 6-8 minutes. Cut the corn off the cob and combine all vegetables together.
  5. In a large skillet over medium heat, add the butter and garlic. Cook the garlic until fragrant and insert the reserved pasta water together with the cooked tagliatelle.
  6. Gradually shake off in Parmesan cheese and pesto (if using) and season with salt and pepper.
  7. Add the grilled vegetables, basil/arugula and decorate with toasted pine nuts and cheese. To a good time!

What makes this recipe work?

fresh and tasty: With this vegetarian pasta you will get your daily dose of vegetables in a single meal. It is so fresh and healthy, but also very tasty. All the different components come together to create a tasty and delicious pasta dish that will not disappoint even the most demanding palates.

VersatileVeggie Pasta from Farmers Market is super versatile, and you can add or remove any veggies. Some vegetables that you can add or substitute are: asparagus, red onion, carrots, broccoli, bell peppers or eggplant. Make this dish yours with all the vegetables that make you happy.

Simple to produce: This recipe can become a nice dinner in about 30 minutes. It doesn’t get any easier than that!

Can I use the oven to cook my vegetables?

If you don’t have a grill or prefer not to grill your vegetables, you can bake them in the oven. I like the charcoal and the flavor the grill gives my vegetables, but it’s understandable that I want to use the oven instead. Grill vegetables at around 400 F until tender. For corn, it can be boiled while still on the cob, then mixed with the rest of the vegetables.

What to try next

If you are looking for other vegetarian recipes, try these recipes!

If you doand this delicious pasta with summer vegetablesplease come back and let me know what you think leaving a comment Y recipe evaluation! And be sure to take a picture and email or tag me on social media, I love connecting with you and seeing your CDLC creations!

Farmers Market Veggie Pasta

This Vegetarian Farmers Market Pasta is so flavorful and packed with vegetables! It’s the perfect light summer pasta to enjoy the weekly spoils from the farmers market.

Servings: 4 servings

  • Boil noodles according to package directions. (While the pasta is boiling, you can toast the pine nuts and chop the vegetables). Reserve 3/4 cup of the water for the pasta and discard the rest of the water. Season the noodles with a little olive oil to prevent them from sticking. Reserve while you prepare the vegetables.

  • Toast the pine nuts by stirring them in a skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Set aside.

  • Season the courgettes, courgettes and tomatoes with olive oil and a generous seasoning of salt and pepper. Pierce vegetables and grill (along with corn on the cob) over medium heat for 6-8 minutes per side (vegetables should be fork-tender and allow to char slightly). Cut the corn on the cob and add all the vegetables.

  • Melt the butter in a large skillet over medium heat. Add the garlic until fragrant, about a minute. Add the noodles and reserved pasta water.

  • Gradually add Parmesan cheese and pesto (if using). Season with salt and pepper and chopped chili flakes.

  • Add the roasted vegetables, then the basil and/or arugula. Top with cheese and toasted pine nuts and serve.

Vegetables: Swap or substitute your favorite vegetables! Broccoli and bell peppers are other favorites.

Calories: 530 kcal, Carbohydrates: 83 g, Protein: 23 g, Fat: 13 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.003 g, Cholesterol: 21 mg, Sodium : 477 mg, Potassium: 900 mg, Fiber: 6 g, Sugar: 11 g, Vitamin A: 1271 IU, Vitamin C: 48 mg, Calcium: 299 mg, Iron: 3 mg

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