Farfalle and Summer Vegetables

Normally this time of the year we'd be asshole deep in produce from our garden. However, weeks and weeks of cold rain at the start of the season moved straight into oppressive heat and humidity. All our plants are stunted. Fortunately, there's a farmer's market in town where we can make up the difference. This is one of my favorite summer pasta dishes, especially because it is even good cold. It's quick and easy to make, uses up surplus produce, and can be modified. Add some shrimp or Crabuluxe. Throw in some Spanish chorizo. Add some shredded baked chicken. Add some zing with olives or capers. Maybe some artichoke hearts? The sky's the limit.

Farfalle and Summer Vegetables 

Ingredients

• 1 box (16 oz.) farfalle or other short pasta
• 1 pint cherry or roma tomatoes, halved
• 1/2 onion, chopped
• 1 medium zucchini or yellow squash, chopped
• 4 ounces mushrooms, chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• salt and pepper

Directions

1. Cook pasta according to directions, but shave a minute off the end. You want the pasta to have a little bite and it's going to cook a bit in the sauce you're about to make.
2. In a large pan, heat oil over medium-high heat. Add garlic and onion. Cook for 2 minutes, stirring regularly to prevent the garlic from burning.
3. Add the tomatoes, zucchini, and mushrooms. Cook for another 3-5 minutes, until the zucchini starts to get tender and the tomatoes start to break down.
4. Turn down the heat and add the cream and cheese. Cook at a simmer for another couple of minutes.
5. Add the pasta. Toss over low heat for a minute or two to make sure everything is coated. Salt and pepper to taste.

Good times!