Pasta with Summer Vegetables Recipe

Name: Pasta with Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fava beans, shelled (about 1 cup); 2 zucchini (about 1 pound) scrubbed, the skin and 1/4 inch of the flesh removed with a knife in wide strips and cut into 2-inch julienne strips, reserving the core for another use; 2 pints cherry tomatoes, quartered lengthwise; 1/2 cup finely chopped red onion, soaked in cold water for 10 minutes if strong; 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt; 1 yellow bell pepper, cut into 2-inch julienne strips; 3/4 cup fresh flat-leafed parsley leaves; 5 tablespoons extra-virgin olive oil; 3/4 pound gemellini (small pasta twists, available at some specialty foods shops) or other small tubular pasta; freshly grated Parmesan as an accompaniment if desired

Servings: persons

1 1/2 pounds fava beans, shelled (about 1 cup)
2 zucchini (about 1 pound) scrubbed, the skin and 1/4 inch of the flesh removed with a knife in wide strips and cut into 2-inch julienne strips, reserving the core for another use
2 pints cherry tomatoes, quartered lengthwise
1/2 cup finely chopped red onion, soaked in cold water for 10 minutes if strong
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 yellow bell pepper, cut into 2-inch julienne strips
3/4 cup fresh flat-leafed parsley leaves
5 tablespoons extra-virgin olive oil
3/4 pound gemellini (small pasta twists, available at some specialty foods shops) or other small tubular pasta
freshly grated Parmesan as an accompaniment if desired

1
In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender.
2
Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins.
3
In a steamer set over boiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender.
4
In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well.
5
In a kettle of boiling salted water boil the gemellini until it is al dente, drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well.
6
Serve the pasta warm or at room temperature with the Parmesan.

751

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds fava beans, shelled (about 1 cup), 2 zucchini (about 1 pound) scrubbed, the skin and 1/4 inch of the flesh removed with a knife in wide strips and cut into 2-inch julienne strips, reserving the core for another use, 2 pints cherry tomatoes, quartered lengthwise, 1/2 cup finely chopped red onion, soaked in cold water for 10 minutes if strong, and more.

Yes, Pasta with Summer Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Summer Vegetables

How did you like this recipe?

Frequently Asked Questions