Lately, I cannot get enough of my local farmers markets. There is something exceedingly romantic about the whole idea. Who cares if I pay twice as much as I would at some colossal, impersonal superstore? I'm able to brush off the fresh soil still clinging to my head of spinach and look deep into the eyes of the individual who plucked it from the earth.
So, in the spirit of late Spring/early Summer bounty and my insatiable hunger for everything local, I created the following pasta dish, which is much more about the vegetables than the noodles. Consider it a farmers market tribute.
Ingredients:
3 small zucchinis, cubed
1 pint whole yellow cherry tomatoes (can substitute red)
1 shallot, minced
3 red or orange bell peppers, coarsely chopped
1 cup fresh peas, shelled
Juice and zest of 1 lemon
1/3 pound pasta (I used whole wheat angel hair)
1/3 cup feta cheese (optional)
Chives for garnish
. Toss chopped zucchini, peppers, and cherry tomatoes with olive oil, garlic powder, salt and pepper
. Roast in 375 degree oven for 30-45 min or until tender (peppers may need 45 minutes)
. Meanwhile, cook pasta, drain and set aside
. Sautee shallots and fresh peas in olive oil until tender
. Add cooked roasted vegetables, pasta, lemon juice, most lemon zest, and fresh basil
. Season with feta, any remaining lemon zest, and chopped chives
Note: This recipe is easily adaptable according to how much and what kind of produce your market is offering
