Vibrant Veggies over Pasta – Farmers’ Market Recipe

~ erin molnar, assistant market manager

Darlene Kelbach was our impromptu demo chef on Saturday. On the spur of the moment, Darlene came up with and sourced this wonderful dish – a testament to how easy it is! The reaction of customers who sampled is a testament to how delicious it is.

Vibrant Veggies over Pasta

Chop/Slice:
1/2 red onion
1/2 red, yellow and green pepper
1/2 eggplant peeled
1/2 small zucchini
1/2 small yellow squash
1 clove garlic
1 small tomato
Handful fresh parsley and basil

Cook whole wheat angel hair pasta per directions.

At same time, sautee onions and garlic in olive oil in skillet.  Once translucent add peppers to start to soften.  Then add eggplant and 1/4 cup water to help steam eggplant.  Now add zucchini and yellow squash.  Stir and add more water or oil as needed to keep moist and not sticking to pan. Cover with lid until veggies soften.  At end add chopped tomato and herbs.  Salt and pepper to taste. Stir to mix in.  Toss over pasta and serve!

** To make this vegan and gluten-free, skip the pasta and substitute your favorite grain!

ENJOY!

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