Recipe: Summer Veggie Pasta
What you’ll need
You shop for many of the ingredients in this pasta with your Bridge Card and Double Up Food Bucks.
Instructions
Katie Morford, MS, RD, Mom's Kitchen Handbook
1. Bring a large pot of salted water to boil. When the water is boiling, add the pasta and cook until al dente.
2. While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat. Add the garlic and sauté for a minute or so, being sure not to burn it. Add the corn and zucchini and sauté for a couple of minutes until the squash is just tender but not mushy. Remove the pan from heat and stir in the tomatoes and basil.
3. When the pasta is done, drain it well and add it to the vegetables. Squeeze the lemon over everything. Stir well and season to taste with salt and freshly ground black pepper. Grate a few tablespoons of Parmesan cheese over the pasta, stir again. Taste and add more salt if needed.