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SUMMER PASTA WITH FRESH VEGETABLES

We eat pasta year ‘round, but especially in summer when I have an abundance of fresh veggies from the garden. Here’s a favorite summer pasta dish. Now if you don’t have fresh basil, use a good teaspoon of dried basil.

Ditto for the oregano – ¼ to ½ teaspoon is good. This is a great dish to tote to that Labor Day picnic.

1 pound short pasta, boiled and kept warm

While the pasta is boiling, make your fresh vegetable sauce:

In a large bowl, mix together:
6-8 tomatoes, chopped
½ cup basil, chopped or julienned
1 tablespoon fresh oregano, chopped
2-3 teaspoons fresh garlic, minced
¼ cup red onion, diced or 1 bunch green onions, sliced
¼ to ½ cup olive oil
Salt and pepper to taste

Pour over pasta and mix gently. Now sprinkle with a couple handfuls or so of mozarella cheese, Add a healthy sprinkling of Parmesan and garnish with basil.

This is delicious served warm, room temperature or chilled.

 

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