Simple Spring Pasta

Simple Spring Pasta

This is something that I make all the time because it is easy and you can adjust it based on how many portions you need and more importantly - whatever vegetables are in season!


While I do follow recipes when I find a new one that I want to try for the first time, a lot of my day-to-day cooking is more on the fly.  This is how I was taught to cook by my mom.   For baking and brand new recipes, you follow the measurements and instructions to the letter.  But once you have figured out what you like or did not like about the flavors and texture of a dish, then you can alter it to suit your own tastes.

This pasta dish is one of those two big spoonful of this, a pinch of that, and as much of something else as you personally like.  So this is my apology for not being very precise in my measurements.  I suggest you start out with small amounts and add more later is you wish.


Simple Spring Pasta

1/4 to 1/2 of medium size onion, sliced
2 tbsp olive oil
1 tsp minced garlic
1 medium size zucchini or yellow squash
2 medium size tomatoes, or 1 cup of cherry tomatoes, cut into bite size chunks
Basil, fresh or dried
Oregano, fresh or dried
1/4 tsp salt
1/8 tsp pepper

1 package of fresh pasta
Parmesean cheese, shredded

In a small saucepan, heat up 1 tbsp olive oil at medium heat and add onion and garlic.  Cook until onion is tender and translucent.   Add squash or zucchini and another 1tbsp of olive oil, then cover.  Cook about 10 minutes then add tomatoes,
herbs, salt and pepper.   Use half as much dried herbs as you would fresh.  Cover and summer on low heat until vegetables are tender.

While the sauce simmers, cook fresh pasta in another pot.  When both are done, combine and top with some fresh parmesean cheese.

*You can also add some artichoke hearts at the same time as the tomatoes, but remember that if they are marinated in herbs that you may need to adjust your basil and oregano amounts accordingly.