Pasta Primavera

• 1/2 pkg Kaslo Sourdough Spaghetti or Linguine
• 1 c. Broccoli
• 1 c. Green zucchini
• 1 c. Yellow zucchini
• 1 c. Bell Peppers, assorted colors
• 1/2 c. Cherry tomatoes
• 1/3 c. Peas
• 1/3 c. Red onion
• 2 Cloves Garlic
• 3 tbsp. Butter/Oil
• Juice of one Lemon
• 1/2 c. Grated Parmesan

Toppings:

• Fresh herbs, such as parsley, tarragon, oregano or dill, Black Pepper

Optional:

• 1/4 c. Heavy cream
• Grilled Salmon or Chicken

Step 1 Bring a medium-sized pot of water to Boil.  Cook pasta according to package instructions, about 6-8 minutes for the perfect al dente bite. Strain, return pot (without rinsing), cover, and set aside.

Step 2 Wash garden vegetables well. Chop and slice vegetables into bite-sized pieces as preferred. In a large saucepan melt 1tbsp. butter over medium heat. Add broccoli along with 1/4c. of water and sauté over medium-low heat.  Cover, and stir occasionally until just tender enough to press a fork through (about 3 minutes). Add peppers, squash, peas, and onions to the pan and cook 3 more minutes.

Step 3 Crush garlic and add to the pan, along with the cherry tomatoes. Sauté 2 minutes more, add cooked spaghetti, the remaining butter, juice of the lemon, and the parmesan cheese. (If using cream in your dish, add now as well.)

Step 4 Heat pasta through, and serve immediately.  Pair with your favorite white wine featuring floral-notes, such as a Riesling or Chenin Blanc. Follow your meal with a simple late-summer dessert such as grilled peaches drizzled with honey and ricotta.