Ratatouille Pasta Primavera
"Ratatouille PastaAngel hair pasta with a rustic ratatouille sauce made with tomatoes, zucchini, yellow squash, cucumbers, asparagus, and mushrooms."
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Light and fresh angel hair pasta topped with a medley of seasonal vegetables in a herb-infused tomato sauce. A healthy and satisfying dish perfect for a summer dinner!
ingredients
- 8 oz angel hair pasta
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 cup diced cucumbers
- 1 cup sliced asparagus
- 1 cup sliced mushrooms
- 2 cups diced tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish
steps
- 1.
Cook pasta according to package instructions.
- 2.
In a large pan, heat olive oil and sauté garlic until fragrant.
- 3.
Add zucchini, yellow squash, cucumbers, asparagus, and mushrooms. Cook until vegetables are tender.
- 4.
Stir in tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- 5.
Toss cooked pasta in the sauce until well coated.
- 6.
Serve hot, garnished with fresh basil.
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