Now is the time for all of those diligent gardeners to enjoy the fruits (and vegetables) of their labor in this delicious garden-fresh summertime pasta. Simply head out to your garden or farmers market, choose some fresh and ripe veggies and herbs, get out the skillet, chop, sauté, boil some pasta, and enjoy!

1 box gluten free pasta, cooked
4 garlic cloves, diced
1/2 c fresh herbs, such as basil, rosemary, thyme, oregano, chopped
1/4 t pepper
3 organic carrots, chopped
1 organic red bell pepper, chopped
1 organic green bell pepper, chopped
2 organic zucchinis, chopped
1 bunch rainbow chard, diced
3 large tomatoes, diced
1 cup snap peas, shelled
1 cup cooked beans, such as Adzuki, Northern, garbanzo, or kidney, optional
1/4 c nutritional yeast, optional

Boil water and cook pasta per instructions. Saute garlic in cast iron skillet, followed by fresh herbs and pepper. Add carrots and sauté until tender, followed by peppers and zucchini. Stir in chard and sauté. Add tomatoes and allow to simmer for about 5 minutes. Add peas, beans and nutritional yeast and stir until warmed. Toss with your favorite vinegar and/or oil. Serve warm. Enjoy!

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