Bright seasonal veggies get tossed together with pasta, cheese, and salami for a hearty dinner!
Fresh Garden Veggies with Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 medium eggplant, sliced
- 4 vine-ripe tomatoes, quartered
- 4 cloves of garlic, crushed and chopped
- 1 bunch of fresh basil, chopped
- 1 bunch of fresh parsley, chopped
- 1 Jalapeño, sliced with seeds
- Dashes of Red Pepper flakes
- 4 slices of salami, chopped
- 4 slices of provolone, chopped
- Romano Cheese, grated
- Olive oil, for drizzling
- One pound of your favorite type of spaghetti
Instructions
- In a large frying pan, heat a few drizzles of olive oil and add the garlic, eggplant, tomatoes, and Jalapeño. Sauté until the garlic becomes slightly browned. Add the basil and parsley and toss. Set aside and prepare the spaghetti.
- Add the spaghetti, provolone, and salami to the sautéed vegetables and drizzle with some olive oil. Add the red pepper flakes and grated Romano cheese and toss again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
Enjoy with love!
modeflowers says
The pasta looks so delicious.
Ann Flowers says
Thanks for sharing the recipe of Fresh Garden Veggies with Pasta. Will give it a try today and see if it tastes well.
daphne says
yum! What a fresh looking dish, I can nearly taste the summer in this. Great use of fresh veges! thanks for sharing with presto pasta!
Sage says
Love this kind of pasta for a summer meal; keeping this one.
Rita
Raina says
Sounds wonderful. What a delicous combination of flavors. This is my kind of dish. Thanks:)
Joanne says
I wish I had a garden to steal veggies from! This pasta looks fantastic.
Dude of Eat says
Hey! This looks great! I love garden sauces with pasta.
I'm going to try this with some fresh Parmesan and Ricotta.
🙂