Farmers’ Market Pasta
This quick, easy, and nutritious pasta has become one of my favorite go-to meals for busy weeknights. The inspiration came from a recipe originally published in Real Simple magazine, a longtime favorite of mine. While the original version is vegetarian, it's incredibly easy to make it completely vegan—just swap the Parmesan for your favorite plant-based alternative. Voilà!
As I continued making this recipe, I couldn't resist putting my own spin on it. With plenty of encouragement from my daughter and son to embrace my "inner chef," I began experimenting with different ingredients, herbs, and spices. Those simple changes transformed a great recipe into one that's uniquely my own.
The best part? This recipe is wonderfully versatile. Once you've made it once, don't be afraid to get creative. Add your favorite vegetables, try different seasonings, or toss in another protein to make it your own. Every variation brings a new flavor and keeps this meal fresh and exciting.
Be sure to check out the Note below for additional ideas and serving suggestions.
Enjoy!
Ingredients
12 oz. short, whole grain pasta
1 Tbsp. avocado oil
3 Tbsp. olive oil
2 cups cherry tomatoes, cut in half if large
6 cloves of garlic, sliced
1 tsp. kosher salt
a pinch of red pepper flakes
1/2 tsp. ground black pepper
1 zucchini, sliced into half-moons
1 cup sliced button mushrooms
1 medium red onion, cut into wedges, layers separated
1 cup frozen corn kernels, thawed
2 cups packed arugula
1 cup fresh basil leaves, torn
1 oz. Vegan Parmesan cheese
Directions
Cook pasta according to package directions for al dente; drain, reserving a cup of pasta water.
Heat 1 Tbsp. avocado oil in a large skillet over medium heat. Add the tomatoes, garlic, salt, pepper, and pepper flakes. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften. Add zucchini, mushrooms (optional), and onions. Continue cooking for 3-4 minutes until tomatoes have burst and vegetables are tender, stirring often. Add corn, stirring to combine. Add spinach, basil, pasta, and 3 Tbsp. of olive oil. Toss everything together until well combined. Cook for another 1-2 minutes until heated through. If the pasta seems dry, stir in the reserved pasta water, ¼ cup at a time, until the desired consistency is reached. Lastly, stir in Parmesan cheese. Garnish with fresh basil leaves and serve immediately.
Serve with garlic toast.
NOTE: My daughter Jennifer, an amazing cook in her own right, replaced the onions with leeks, uses one cup cherry tomatoes and 1/2 can diced tomatoes, and adds 1/2 cup of dry white wine. She, indeed, channels her “inner chef”.