Lorem ipsum dolor amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Baker

Follow Us:
FUSILLI WITH SUMMER VEGETABLES
Print

Fusilli with Summer Vegetables

Ingredients

Scale

3 garlic cloves, sliced thin

1/2 red onion, diced small

2 summer squash, diced small

3 ears of corns, shucked and kernels removed off the cob

2 cups cherry tomatoes, halved

Handful of basil, julienned

1/4 teaspoon oregano

Juice and zest from 1/2 lemon

Olive oil

Salt and pepper

Parmesan cheese

1/2 lb fusilli

Instructions

In a large skillet, heat olive oil over medium heat. Sauté each vegetable one at a time, and set aside. As each vegetable sautés, ensure to add a little more olive oil. Start with the garlic followed by the red onion, then sauté the squash, and finally the corn.
Combine all the vegetables in a large bowl together. Add the tomatoes, basil, and oregano. Season well with salt and pepper then set aside. Meanwhile, cook the pasta per the bags directions.

Combine all the vegetables in a large bowl together. Add the tomatoes, basil, and oregano. Season well with salt and pepper then set aside.

Combine the pasta with the vegetables, drizzle a tablespoon of olive oil, add lemon juice, and add parmesan cheese. Stir everything together and sprinkle with lemon zest and more parmesan cheese, then serve!

Date: