Although summer’s end is slowly approaching, I do love the bounty of late summer vegetables stacked high in the markets right now. The bright greens, reds, yellows and purples are calling my name every time I go shopping. I can’t help but center more meals around zucchini, squash, tomatoes and herbs while I still have the chance.
The love for these gorgeous veggies is what inspired this spicy pasta. I love that it lets me eat tons of delicious healthy foods – without feeling like I didn’t get enough to eat. The warm pasta, the bright cheese and the colorful vegetables are filling but not heavy, so it’s perfect for dinner on a summer evening.
In fact, this pasta works great for potlucks and parties, or when you have so much zucchini and squash you almost feel buried by it. (Just me?) I’m always looking for new ways to use zucchini since it’s so inexpensive this time of year. This recipe makes a lot of pasta. Take leftovers for lunch or send them to school with your kids.
- 1 package (16 oz.) ruffle pasta
- 3 Tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon dried crushed red pepper
- 2 medium yellow squash, thinly sliced
- 2 medium zucchini, thinly sliced
- 2 cups grape tomatoes, halved
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1 package (6 oz.) crumbled feta, divided
- 2 cups arugula
- 1 cup pitted kalamata olives
- 1 package (0.75 oz.) fresh basil, sliced
- Cook pasta according to manufacturer's directions. Drain.
- Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper and cook for 1 minute.
- Add yellow squash and zucchini and cook for 3 minutes.
- Stir in tomatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.
- Place pasta, 3/4 of the crumbled feta, arugula, kalamata olives and basil in a large serving bowl.
- Add vegetable mixture to bowl and toss until well blended.
- Garnish pasta with remaining feta.