Crisp, colorful veggies straight from the farmers’ market combine with pasta and fresh basil for a hearty summer entrée.
Summer Bounty Pasta Primavera
Makes 6 to 8 servings
- 12 ounces uncooked farfalle pasta
- ¼ cup fresh lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
- ¼ cup minced fresh mint leaves
- 2 medium zucchini, halved lengthwise then cut crosswise into ½-inch slices
- 2 medium yellow squash, halved lengthwise then cut crosswise into ½-inch slices
- 1½ cups fresh sugar snap peas, trimmed and strings removed
- 1 cup fresh okra, cut diagonally crosswise into ¼-inch pieces
- ¾ cup sliced red and orange bell peppers
- ½ cup sliced hot banana peppers
- 2½ cups fresh red and yellow tomatoes, cut into bite-size wedges
- 2 tablespoons thinly sliced fresh basil
- Garnish: fresh basil leaves and lemon wedges
- Cook pasta according to package instructions for al dente. Rinse under cool water and set aside.
- In a small bowl, whisk together lemon juice, mayonnaise, mustard, garlic, and salt. Gradually whisk in ¼ cup oil. Stir in mint.
- In a large saucepan, heat remaining 1 tablespoon oil over medium-high heat. Cook zucchini and yellow squash, stirring frequently, for 1 to 2 minutes. Add sugar snap peas, okra, bell peppers, and banana peppers; cook, stirring frequently, for 1 to 2 minutes more. (Do not overcook; vegetables should still be crisp and brightly colored.) Stir in tomatoes and basil. Remove to a large bowl. Add cooked pasta and lemon juice mixture; toss to combine.
- Serve immediately. Garnish with basil and lemon wedges, if desired.
KITCHEN TIP: Serve primavera with grilled chicken or flank steak for a satisfying meal.
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