The best thing to me about summer cooking is being able to throw together a meal with whatever produce is laying around. On Saturday, we needed a quick lunch, but I didn’t have a plan. I threw together this pasta, which turned out to have pretty good flavor, was healthy, and was easy to put together or modify. Feel free to experiment with your own veggies, herbs, and legumes.
Ingredients (serves 4):
1/2 lb. whole wheat rotini
2 T. olive oil
1 big clove fresh garlic (probably more if you’ve purchased from the store), finely chopped
3/4 large zucchini, quartered and sliced 1/2 inch thick (about a cup)
3 medium carrots, grated
1 t. dried thyme
1 t. smoked paprika
1 15 oz. can chickpeas
1 small tomato, peeled, seeded, and diced (I had a tomato that needed to be used; could be omitted)
parmesan cheese to top (optional)
1. Put water on to boil the pasta. Prepare the veggies. When it’s boiling, generously salt the water and add the pasta.Cook until al dente, then drain and set aside.
2. While pasta is boiling, heat olive oil in a large skillet over medium heat. Add garlic and saute for a minute or so, until garlic is soft and fragrant. Add zucchini and continue stirring. When zucchini is almost cooked to your desired consistency (mine is about 4-5 minutes), add carrot, thyme, and paprika. Saute for another minute or so, and then add chickpeas and tomato.
3. Add pasta back to pan with a little glug of olive oil. Stir until everything is well combined and coated. Top individual servings with parmesan cheese. Enjoy!