Here’s an easy vegetarian main dish perfect for your farmer’s market haul. Or in my house, a great side dish for the grilled lamb brought home from the Greek Orthodox church annual festival. Simply saute the veggies with garlic, and then toss them with pasta, arugula and basil. Shaved Parmesan completes the dish! Another “Simple” recipe from Real Simple magazine.
12 ounces cavatappi or other short pasta
4 Tbs. olive oil, divided
2 cups multi-colored cherry tomatoes
4 cloves garlic,sliced
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 zucchini, chopped
1 red onion, cut into wedges, layers separated
1 cup fresh corn kernels (from 2 ears)
2 cups packed arugula
1 cup fresh basil leaves, torn
1 ounce Parmesan cheese, shaved (about 1/2 cup)
Cook pasta according to package direction for al dente; drain. Transfer pasta to a large bowl.
Heat 1 tbs. oil in a large skillet over medium. Add tomatoes, garlic, salt, and pepper and cook, stirring often, until tomatoes begin to soften, 2 to 3 minutes. Add zucchini and onion and cook, stirring often until tomatoes burst and zucchini is almost tender, 3 to 4 minutes. Add corn and cook, stirring constantly for one minute.
Add tomato mixture to pasta along with arugula, basil, and remaining 3 Tbs. oil and toss to combine. Serve warm or at room temperature topped with shaved Parmesan. Serves 4, more as a side dish.
Note: I prepared the vegetables first, and let them sit in the skillet until we were ready to eat. Then cooked the pasta and tossed it together with the reheated tomato mixture.
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