Fresh Summer Vegetables Over Pasta

Nothing brings-in the summer better than fresh vegetables.

Ingredients

• 1.5 Pounds –  Fresh Asparagus, Chopped Large with Bottoms Trimmed .
• 8 – Roma Tomatoes, Diced
• 2 – Italian Zucchini Squash, Diced
• 7.5 Ounces (1/2 can) – English Peas
• 3 Tablespoons – Extra Virgin Olive Oil
• 3 Tablespoons – Butter
• 1 Teaspoon – Dean & Jacobs Sicilian Blend Italian Seasoning, Ground Fine
• 3 Cloves – Garlic, Minced
• 1 Teaspoon – Salt
• 3 Ounces –  Fresh Parmesan Cheese, Grated

Preparation

1. Chop vegetables.
2. Saute all ingredients except English peas and Parmesan cheese, in large covered skillet on low heat until tomatoes begins to break-down.  This will be approximately 15 minutes after it achieves its desired temperature.
3. Add English peas and cook for an additional five (5) minutes.
4. Serve over your plain or fancy pasta and top with Graded Parmesan cheese to taste.

Prepare 1 pound of plain or fancy pasta per package instructions.  If you want to knock it out of the park, make your own pasta.  See our hand made pasta recipe HERE.

Suggested Sides

Garlic Bread

Baked Eggplant or Grilled Chicken (See recipe HERE.)

Italian Zucchini & Squash (See recipe below)

Ingredients

• 10 – Small Yellow Squash
• 6 –  Small Italian Zucchini
• 1/2 Teaspoon – Salt
• 2 Tablespoons –  Extra Virgin Olive Oil
• 2 Tablespoons –  Butter
• 1 Teaspoon – Dean & Jacobs Sicilian Blend Italian Seasoning, Ground Fine

Preparation

1. Chop vegetables.
2. Saute all ingredients in large covered skillet on low heat until squash begins to get tender.  This will be approximately 15 minutes after it achieves its desired temperature.

Check back for complete recipe.

Feeds approximately 8 adults and a houseful of hungry grandkids. Reheats well.

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