Summer Pasta

Today I present you with a recipe for a very basic pasta dish because, I mean, who doesn’t love a great bowl of perfectly al dente noodles drenched in a variety of sauces? I really don’t cook pasta very often. a) because I don’t like waiting and b) because I feel like pasta should be saved for those moments when you’re starving and you just want to easily satisfy that hunger. Tonight was one of those nights.

I was inspired by the beautiful produce at the Santa Cruz Farmer’s Market this past week. I am trying to take complete advantage of the summer produce while it lasts! Peaches and watermelon have been overflowing in the fruit bowl and the fresh tomatoes are absolutely perfect. Not to mention the corn! Ah! Sweet and flavorful corn!


Summer Pasta


-organic whole wheat penne pasta
-organic corn
-organic fresh spinach
-olive oil
-garlic (finely chopped)
-baby tomatoes
-organic pesto
-Trader Joe’s Tomato-Basil Marinara

While the pasta is boiling, halve the tomatoes, wash the spinach, and shuck the corn. In a frying pan saute the garlic in a tablespoon of olive oil. Add the halved tomatoes, corn, and spinach to the pan and saute until desired texture. After the pasta has boiled, drain it, and add a bit of pesto and marinara to the hot pasta. Toss. Then add the sauteed vegetables to the pot or you can lay them over the pasta. Serve!

This recipe is too easy not to try! I really enjoyed the combination of pesto and marinara and this dish would be fantastic with a bit of fresh parmesan cheese!

Thanks for stopping by!


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