Always a Twist

Summer Vegetable Pasta

Main Courses | June 19, 2016 | By

Summer Vegetable Pasta

Thoughts and Inspiration: Happy Father’s Day all!  I hope everyone is enjoying this beautiful Sunday!  Today’s recipe is fun, flavorful and light!  A perfect compliment to a Summer’s day – a medley of veggies, tossed together with a delicate sauce and a spritz of lemon to create a clean, delicious flavor.  Enjoy!







Summer Vegetable Pasta
Serves 4
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Total Time
45 min
Total Time
45 min
  1. ½ lb of cavatappi pasta, cooked
  2. 1 tsp extra virgin olive oil
  3. *6 oz. mixed mushroom, roughly chopped
  4. 3 garlic cloves, chopped
  5. ¼ cup Chardonnay
  6. 3 asparagus spears, sliced at a diagonal
  7. 1 Roma tomato, chopped in chunks
  8. **2 Tbsp sundried tomato pesto
  9. ½ cup reserved pasta water
  10. ½ cup baby arugula
  11. 1 scallion, sliced fine
  12. 5-6 fresh torn basil leaves
  13. ½ lemon, juiced
  14. Salt and pepper to taste
  1. 1 Tbsp shredded Parmesan
  2. 2-3 torn basil leaves
  1. In a medium sized skillet pan sauté mushroom for 5 minutes in olive oil.
  2. Toss in chopped garlic, a pinch of salt and sauté an additional 2 minutes.
  3. Next, add the Chardonnay and allow mushrooms to absorb all the liquid (approximately 2-3 minutes).
  4. Toss in asparagus and tomatoes, sautéing for 2 more minutes.
  5. Stir in pesto with reserved pasta cooking water and allow everything to come together.
  6. Toss in the arugula and scallions, mix together until wilted, and finally toss in cooked pasta.
  7. Mix all together with basil leaves, lemon juice and salt/pepper.
  8. Serve immediately garnished with parmesan and torn basil leaves.
  1. *A mix of shitakes, creminis and oyster mushrooms
  2. **In a food processor, pulse all ingredients together until combined (store in an air tight glass Tupperware for up to 1 week) -
  3. 8 oz jar of sundried tomatoes in olive oil, 2 Tbsp lightly toasted pine nuts, ½ cup basil leaves, 2 Tbsp shredded parmesan cheese, pinch of salt
Always a Twist


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