Dinner Tonight: Easy Summer Pasta
Tonight I made a pasta dish inspired by a recipe from the August 2010 issue of Chatelaine. It’s quick, it’s easy, and it’s truly delicious. Serve with a Caesar Salad and, if you’re into it, some grilled chicken (we opted for just the salad).
Now on a side note, apparently the recipe I based this off of serves 4–which is obscene. I used basically the same ratios of everything, and the same amount of pasta, and this could have easily served 8. And according to the recipe each serving contains a whopping 708 calories and 23 grams of fat. So, I recommend cutting down each serving size to at least one-sixth of the total dish–but hey, that’s just me.
Anyway, the recipe is below. This would be great to serve to company because it’s so easy, yet it tastes sophisticated. Let me know what you think of it!
Easy Summer Pasta
adapted from the August 2010 issue of Chatelaine
1/3 cup extra-virgin olive oil
Juice of one large lemon
1 Tbsp Italian seasoning
3 Tbsp chopped fresh basil
2 peppers (red, orange, or yellow)
4 medium tomatoes cored and chopped
400 g thin pasta (spaghettini or angel hair)
2 zucchini (I used 1 green and 1 yellow)
1 cup Parmesan cheese
pepper to taste
- In a large bowl, mix together oil, lemon juice, Italian seasoning, and basil. Add chopped peppers and tomatoes to bowl and toss to coat.
- Meanwhile, bring a large pot of water to a boil with 1/2 tsp salt. Once water is boiling add pasta. Cook until nearly al dente, then add zucchini for the last minute of cooking time.
- Strain pasta and zucchini and toss with tomato-pepper mixture.
- Stir in cheese.
- Season with pepper to taste
Serves 6 to 8