Greenmarket in July Pasta
The sequel to my Greenmarket in July Pizza. I made this recipe over and over again while living in NYC during the summer. I had never seen zucchini so big and onions so... raw, i.e. still attached to their roots. Beautiful. Add Agata & Valentina's fresh whole wheat fettucini, and there was no reason not to enjoy a big plate of veggie vitamin-enriched pasta!
You'll Need:
1 large zucchini squash, grated
1/2 red onion, finely chopped
1 clove garlic, crushed
1/2 cup frozen corn kernels
1/4 cup chopped walnuts
1/4 cup reduced fat feta cheese crumbles
4 oz whole grain pasta
salt + pepper
olive oil
Here's How:
1. Bring a large pot of water to a boil for the pasta. Season with salt, and add the pasta.
2. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onions and garlic, and cook until soft, about 3 minutes. Add the corn and cook another 2 minutes.
3. Meanwhile, grate the zucchini. You can also dice it into small cubes. Add to the pan with the onions and corn, and cook until it heats through. Season with salt and pepper.
4. Use a slotted spoon or pasta spatula to transfer the pasta to the pan. Add the feta cheese and walnuts, and toss together. Serve.
1 large zucchini squash, grated
1/2 red onion, finely chopped
1 clove garlic, crushed
1/2 cup frozen corn kernels
1/4 cup chopped walnuts
1/4 cup reduced fat feta cheese crumbles
4 oz whole grain pasta
salt + pepper
olive oil
Here's How:
1. Bring a large pot of water to a boil for the pasta. Season with salt, and add the pasta.
2. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onions and garlic, and cook until soft, about 3 minutes. Add the corn and cook another 2 minutes.
3. Meanwhile, grate the zucchini. You can also dice it into small cubes. Add to the pan with the onions and corn, and cook until it heats through. Season with salt and pepper.
4. Use a slotted spoon or pasta spatula to transfer the pasta to the pan. Add the feta cheese and walnuts, and toss together. Serve.
