Summer Veggie Pasta

I feel like I did a lot this summer.

I ate lots of veggies. More than the ones I usually eat. I grilled many of our meals. I made lots of ice cream. I made bread and a few other homemade (tomato sauce) goodies (pop tarts). I also found new blogs to love, increased blog traffic, and gained new readers (hello new friends!!).

As for things accomplished that aren't food/blog related... I read some new books (although there is always so much to read and I always feel behind), entertained my lovely, beautiful family members, completed a few home projects, turned another year older, spent lots of quality time with the hubby, and celebrated events with friends.   

The only thing I didn't accomplish... write a best selling novel. Oh well.

There's always next summer.

This pasta dish is very light and truly brings together the flavors of summer. I paired it with a side salad and toasted bread. The tang of the goat cheese was my favorite part about this dish. 

Source: inspired by one I found here.

Servings: 2
1/4 cup olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 zucchini, sliced
1/2 cup cherry tomatoes, halved
1 tablespoon flat leaf parsley (if using fresh, 1/4 cup)
1 tablespoon basil (if using fresh, 1/4 cup)
3 ounces mild goat cheese, crumbled
salt and pepper
1 cup rigatoni whole wheat pasta
 
Heat a skillet over medium low heat. Pour tablespoon of olive oil. Add minced garlic once oil is hot. Stir continuously, making sure garlic does not burn. Remove garlic from skillet once it has turned golden brown into a small bowl.

Start pasta water to boil in a medium saucepan. Add more olive oil if needed and added chopped pepper. Cook 3-4 minutes then add zucchini. Add pasta to your saucepan if boiling, season with salt. 

When the peppers and zucchini are cooked to your liking (soft, tender), add cherry tomatoes, parsley, basil, and goat cheese. Heat until tomatoes release their juices and cheese has melted. Drain pasta and place in serving bowl. Combine veggie mixture and garlic with the cooked pasta. Toss, season with salt and pepper, add more goat cheese and olive oil if desired.  

What did you accomplish this summer?