Pasta Primavera with Feta Cheese

Summertime and fresh garden local fruits and vegetables go together.  Here in the Midwest, we have a very small window in which to enjoy them.  We anxiously wait for them to appear at Farm stands, and Farmer's Markets, and before you know it, they are gone.  At every meal we are using fresh fruits or vegetables to make the most of Nature's bounty. I made this simple, delicious Pasta Primavera to showcase the veggies and herbs.

This Pasta Primavera has roasted gtape tomatoes and zucchini. When  roasting the vegetables, the flavors of the veggies are intensified, as they caramelize, and give the the dish a wonderful, bright flavor. There really isn't a sauce per se, but rather a light drizzle of olive oil and topped with fresh herbs and Feta cheese.  The tang of the Feta cheese pairs well with sweet, roasted vegetables. Sometimes is less is more, when cooking, and the stars of the meal are the fresh produce and herbs.  This is a perfect, light dish for those warm summer nights that won't weigh you down.  Also, this dish can be ready in the time that it takes to roast the veggies, and cook the pasta.15-20 minutes. You will be out of the kitchen in no time.  Of course you can use your favorite pasta and veggies.  What are your favorite summer veggies to pair with pasta?   Whatever combination of fresh vegetables and pasta you choose, you won't be disappointed.  This is the perfect light dish for a summer lunch or dinner.  Enjoy!

Pasta Primavera with Feta Cheese

Ingredients:

• 2 medium zucchini or 1 large zucchini, cut thick slices, halved
• 1 tablespoon dried Italian herbs or Herbes de Provence
• ¼ cup fresh basil, chopped or chiffonade
• 1 pound pasta  I used Linguine
• 1 lb or grape tomatoes, or halved cherry tomatoes
• 1/2 Feta cheese crumbles

Directions

Preheat the oven to 450 degrees F.

In a large bowl, toss the zucchini and  grape tomatoes with 2 Tbsp of olive oil, salt, pepper, and dried herbs to coat. Arrange on a large baking sheet. Bake 10-15  minutes total .for al dente.  If you like your veggies, less firm, bake a little longer.  Watch that they don’t burn!

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Feta cheese and fresh basil. Serve immediately. 

I linked up my recipe to Brandie's The Weekend Potluck #131