We have so many delicious veggies in the fridge right now from our Farmer Dave’s CSA share and I wanted to make a fresh but satisfying pasta dish for dinner. This dish is entirely from my brain based on what we had. I wanted to play up the natural flavors of the vegetables so the seasoning on this dish is minimal.
Kitchen Sink Pasta
1 lb whole wheat spaghetti
2 cups wax beans, cut in half
1 zucchini, julienned
1 summer squash, julienned
3 garlic scapes, cut into 1/2 inch pieces
2 ears of corn
1/2 cup fresh basil, chiffonaded
2 oz Armenian string cheese, chopped
3 tablespoons olive oil, divided
salt and pepper to taste
Bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. Add the wax beans and continue to cook for 5 more minutes. Drain and drizzle with 1 tablespoon olive oil.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic scapes and cook for about 3 minutes. Add the summer squash, zucchini, and salt and pepper. Saute gently for about 8 minutes.
Meanwhile, cut the kernels off the corn cobs into a large bowl. Using the back side of your knife, get the milk out of the cobs by pressing the back of the knife lightly down and running it up and down the cob.
Turn the heat up to medium-high under the skillet and add the corn kernels and milk. Saute for about 3 minutes.
Add the veggies from the skillet into the pasta and stir until combined. Add the cheese and basil. Serve immediately with a little extra cheese and basil on top.
Enjoy with some fresh crusty bread. This makes excellent leftovers, as well. If you can’t find Armenian string cheese, you can use mozzarella, but you’ll want to add some extra salt and pepper. Armenian string cheese has the texture of mozzarella but is slightly vinegary and has nigella seeds in the cheese. I just recently discovered it and it is so delicious!
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