This is an easy delicious pasta using all the veggies from the summer garden. Add or substitute veggies as you like. The tomatoes are not cooked, but added to the warm veggies & pasta at the end, so warmed but still raw. It tastes good because it is so fresh!
1 lb penne, fusili or pasta of your choice
2 small or 1 large zucchini
2 small or 1 large summer squash
1 red pepper
1 green pepper
1-2 carrots
2 stalks celery
1 small eggplant
1 onion
3 cloves garlic, minced
1 lb ripe tomatoes
olive oil
parmesan cheese
salt and pepper
fresh basil, chopped or cut into thin strips
1-1.5 lbs Italian or smoked sausage (optional)
Cook pasta according to directions.
Prepare veggies: slice squash and zucchini thinly on the diagonal, slice eggplant into thin rounds, slice peppers in thin strips, julienne carrots, chop celery and onion. Core tomatoes & cut tomatoes into bite-size wedges.
If using sausage: Cut sausage into ½ inch slices. Cook sausage in a large sauce pan. Remove sausage onto plate.
Using same saucepan, sauté onion, eggplant, and carrot in olive oil for a few minutes.
Add garlic, celery, peppers, squash, and zucchini. Continue to sauté for another 5 minutes or so, until veggies are tender. Add sea salt and ground black pepper to taste.
Add tomatoes and basil and cooked pasta. Mix well.
(The tomatoes should get warm and juicy from the heat of the veggies and the pan, but they will not cook and become watery.)
Top with Parmesan cheese and freshly ground black pepper.
Serves 6
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