If you’re like me, summer is your very favorite time to eat good food. And if you’re lucky enough to have access to farmers markets and CSA shares, there are endless fresh goodies to be enjoyed throughout the warmer months. Sometimes though, the trick can be how to utilize anything and everything that’s fresh without having to find a special (read: “fussy”) recipe.
If this sounds familiar, this pasta primavera is a recipe that you will want to keep as one of your go-to, easy weeknight dishes. For me, the best recipes are always the ones that I can adapt to whatever I have, and this dish is great with any of the beautiful veggies from your garden or market.
Even better, this is a dish that the kids will love! It’s sort of a healthier, more colorful version of mac ‘n’ cheese. Ask the kids to help by picking out the veggies, chopping them or even arranging them according to which should go in the pan first. If they are part of the cooking process, it’s more likely that they will dig-in with smiles at dinner.
Finally, having cooked for people (including myself) with all sorts of dietary preferences, this recipe is super easy to adapt. Using gluten-free or paleo pasta is a simple way to change the recipe. Try making a cashew crème sauce if you are interested in a vegan version of this dish.
If you give this a try, let us know how it turns out!