little paths so startled

living, decorating, and eating in hattiesburg, mississippi

pasta primavera

with 2 comments

Summer squash from the farmer's market.

My trips to the farmer’s market apparently reveal what I’m obsessed with at the moment: this week, I came home with a bag full of squash.  And what better way to showcase this delightful summer veggie than a pasta primavera?  I used this recipe from the Vegetarian Times; it’s quick, simple, and perfect for a summer evening.  I also added fresh ground black and lemon pepper, as well as a bit of salt, to the seasoning at the end.  We love our pepper around here.

The rest of the veggies: broccoli, cherry tomatoes, green onion, and green bell pepper.

Olive oil, minced garlic, and lemon zest. I think I'll add more garlic and lemon next time, as we can never seem to have too much of either.

Squash, bell pepper, and broccoli steaming with the pasta.

Tossing in the green onions, cherry tomatoes, and seasonings.

It was a perfect evening for dining al fresco.

Buon appetito!


Written by Ann

July 23, 2011 at 1:16 am

2 Responses

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  1. Thanks for sharing this recipe, Ann! It looks so delicious 🙂 I’m gonna have to try it! Hope you and Daniel have a great weekend!

    Haley Morgan

    July 23, 2011 at 1:39 am

    • Thanks, Haley! Same to y’all!


      July 23, 2011 at 1:58 am

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