Whole-Grain Pasta with Vegetables | CUESA

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Whole-Grain Pasta with Vegetables

Source:

Saeeda Hafiz, The Healing

This recipe was demonstrated for CUESA’s Market to Table program on July 28, 2018.

Serves 4

INGREDIENTS

2 cups whole-grain bowtie pasta (or 1 pound fresh of similar shape and size)
Sea salt (for pasta water and seasoning)
½ cup julienned carrots
½ cup cut yellow squash (thin rounds)
½ cup broccoli florets
1-2 tablespoons olive oil
1 garlic clove, crushed
½ cup diced onion
1 wedge lemon

PREPARATION

Bring a pot of water to a boil and add salt. In a wok or skillet, heat oil. Add garlic and sauté for 2-3 minutes. Add onions and sauté until translucent. Add broccoli and sauté for 2 minutes. Add carrots and yellow squash, sauté for a further 5 minutes.

Once the water has boiled, add the pasta and follow cooking directions on the package. Fresh pasta takes considerably less time to cook than dry pasta, usually 4-6 minutes.

When pasta is al dente, drain and add to the wok/skillet. Stir together pasta and vegetables.

To serve, squeeze the juice of a lemon wedge onto the dish and finish with a sprinkling of sea salt to season (optional).

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »