I am a pasta die-hard, through and through. Give me a big bowl (completely smothered in parmigiano-reggiano cheese, please) and I am a happy girl. Even I have to admit, however, that sometimes, in the heat of summer, a steamy bowl of saucy pasta just doesn’t feel right. But give up my beloved pasta? Never—that would practically be a sin, it’s in my blood! Which is why I’m sharing my farmer’s market pasta recipe—something I really hesitate to even call a recipe but will for the sake of making life simple and ending this paragraph and getting on with things here.
To me, summertime cooking is all about making the most of fresh ingredients. I love heading to the Union Square market to see what the local farmers bring in (I always cross my fingers extra hard that there are heirloom tomatoes for the taking) and coming up with new dishes to make the veggies (or fruits!) shine.
This pasta pretty much couldn’t be easier. I choose some of my favorite vegetables—string beans, heirloom cherry tomatoes and baby corn—and saute them over low heat on the stove in 1/4 cup olive oil (sounds like a lot, but you’ll use the whole combination later to coat the pasta, so you want to be generous), sprinkling them with salt, pepper and a little fresh chopped garlic.
Crack open a box of your favorite pasta shape, cook per the instructions until al dente and then toss together in a bowl with the sautéed veggies, adding a bit more olive oil if you find that it’s too dry. Finish off the whole thing with a heavy-handed sprinkle of cheese and you’ve nailed a quick summer pasta dish that’s perfect for weeknight dinners. Bonus: it tastes just as good cold!