On a side note, I didn’t have any carrots so I was forced to omit them when I made this dish. Luckily it turned out alright.
Taste: Every ingredient compliments each other perfectly flavor-wise; sweet, spicy, acidic, bitter, fresh. Overall the dish is light and summery.
Texture: Crisp vegetables, al dente pasta, light yet velvety sauce, and perfectly wilted greens.
Ease: This recipe require a lot of prep work and steps but should still take less than 40 minutes.
Appearance: Most of the veggies are the same size as the pasta and present a rainbow of colors so it just looks healthy.
Cons: I wish this recipe were quicker but luckily most of the ingredients can be prepped ahead of time to make it an easy weeknight meal.
Pros: This pasta dish serves two people! Since most of the time I am cooking for myself and sometimes my boyfriend, meals that don’t waste food are perfect.
Would I make this again? Probably a version of it.
Whole Wheat Pasta with Summer Veggie Sauce
Adapted from Cooking for 2
Note: To make this recipe vegetarian, substitute low-sodium vegetable broth for the chicken broth. Yellow squash can be substituted for the zucchini.
- 1 tablespoon extra-virgin olive oil
- 1/2 zucchini, halved lengthwise and sliced 1/4 inch thick (see note)
- 1/2 cup cherry tomatoes, halved
- 1 carrot, peeled and grated
- 1 small onion, sliced thin
- 1/2 medium red bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
- 1 1/2 tablespoons tomato paste
- 2 garlic cloves, minced
- pinch red pepper flakes
- 3/4 cup low-sodium chicken broth (see note)
- 1/4 pound whole-wheat rotini pasta or other curly shaped whole wheat pasta
- 1 1/2 cups baby arugula
- 2 tablespoons chopped fresh basil
- freshly ground black pepper
- grated Parmesan cheese
1. Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the zucchini and cook, stirring often, until well browned, about 3 minutes. Add the cherry tomatoes, toss to combine, and cook until slightly wilted, about 1 minute. Transfer to a large bowl.
2. Add 1 teaspoon more oil to the skillet and heat over medium heat until shimmering. Add the carrot, onion, bell pepper, and 1/8 teaspoon salt, cover, and cook until the vegetables have softened, 5-7 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic and pepper flakes, and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
4. Add the sauteed zucchini-tomato mixture, broth mixture, arugula, basil, and remaining 1 teaspoon oil to the cooked pasta, and gently toss to combine. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Season with salt and pepper to taste and adjust sauce consistency with the reserved cooking water as desired. Sprinkle with grated Parmesan and serve.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
© Handle the Heat - handletheheat.com
Join the Handle the Heat Community
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!