Summer Vegetable Pasta Recipe: A Fresh, Healthy and Flavourful Seasonal Dish | Food 101

So, uh, we go, so we got pasta, and that's of course your choice of pasta.

My suggestions always, you know, uh, is gonna be penne, farfalle or spaghetti.

You know, that's the best match for this kind of pasta.

Eh, vegetable.

Uh, we're gonna talk about after for extra vegetable, different kind of vegetable.

But for, for now I'm gonna give you my recipe.

So I got zucchini, cherry tomato, broccoli florets, bell pepper, uh, green peas, uh, garlic, olive oil, Parmesan reggiano of course, lemon zest to give a nice refresh, uh, fresh basil, salt, and of course you need the water for boiling the pasta.

Uh, okay.

So very simple.

Uh, say we, we can choose the vegetable.

Okay.

We go by season, so whatever you feel like and whatever you like most, you know.

Um, for the summer pasta, you know, eh, any kind of vegetable you find in the summer, especially on the grocery store with zucchini, you know, it'd be nice.

Uh, eggplant if you like.

You know, peppers of course, you know, and cherry tomato.

That would be the best choice that you can have on it.

Even there's some nice onion if you want to.

Uh, so it's all up to you what kind of vegetable you wanna use.

If you wanna just tomato, fresh tomato sauce, like, you know, just fresh tomato or chopped tomato like, you know, a bruschetta style.

Yeah, that one is we working too.

So we're gonna give all this kind of choice, this kind of, uh, you know, uh, ideas all at the end when we finish this, uh, this recipe.

Uh, okay.

For this, uh, this one today, this recipe, we're just gonna bring the water, uh, the water boiling because that's, we need just, you know, about 10, 20 minutes, uh, time to prepare everything.

So when, um, when the, the water boil, you know, we cook the pasta.

Of course al dente because this is gonna be a cold dish, eh.