Farmers’ Market Pasta

Blogger Cheri Liefeld of Adventures in the Kitchen cooks up Farmers’ Market Pasta.

  • Prep Time 25 min
  • Total Time 30 min
  • Servings 6

1
package (1 lb) spaghetti
2
tablespoons butter
2
tablespoons olive oil
3
cloves garlic
1
cup grape tomatoes, halved
1
cup quartered sliced zucchini
1
cup fresh corn kernels
1
red bell pepper, chopped
1
to 2 tablespoons balsamic vinegar
1/4
cup fresh basil leaves, cut into julienne strips
1/2
cup shredded Parmesan cheese

  • 1 Cook spaghetti as directed on package; drain.
  • 2 Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
  • 3 Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
  • 4 Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.

Expert Tips

If you prefer more of a sauce, stir in 1 cup of your favorite marinara sauce.

If you like a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the garlic.