Cool Summer Veggie Pasta

Basic, quick, and delicious. I love making this pasta on hot summer’s evening when you don’t want the stove or oven on. Mix it up with different beans or other chilled veggies. Green olives also make a really nice touch.

Chilled Summer Pasta (serves 4-6)

1 package of spaghetti or angel hair
2 tomatoes, chopped
2 zucchinis, chopped
1 yellow squash, chopped
1/2 can artichoke hearts
1 1/2 cups garbanzo beans
3 cloves garlic, minced
a few olives (kalamata or black), sliced
3 tbsp olive oil
juice from half a lemon
1 tsp salt
Red Chili Flakes to taste
black pepper

Cook the pasta per instructions on package until al dente. Saute the squash and zucchini in a frying pan over medium heat with a few tablespoons of water for only a couple of minutes. Toss together everything and chill for about an hour before cooking (opt).

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