Best Quick Farmers Market Pasta Recipes

FARMERS MARKET PASTA

Farmers Market Pasta image

When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

9 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium carrots, thinly sliced
1 small red onion, chopped
2 medium zucchini or yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1 cup half-and-half cream
2/3 cup reduced-sodium chicken broth
1 cup frozen petite peas
2 cups cubed fully cooked ham
2 tablespoons julienned fresh basil
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Optional: Additional fresh basil and Parmesan cheese

Steps:

In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.

Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges

FARMERS' MARKET PASTA

Farmers' Market Pasta image

Make the most of summer's bounty with this easy pasta recipe that can be on the table in half an hour.

Provided by Cheri Liefeld

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

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

Steps:

Cook spaghetti as directed on package; drain.
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.
Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.

Nutrition Facts : ServingSize 1 Serving