As summer time comes dangerously close to ending, I am scrambling to get in those last minute summer meals. Our garden has been excellent this year, but as always it's hard to keep up with! I think my neighbors are getting tired of the endless produce we leave for them! Garden Veggie Pasta with Rosemary is a great vegetable rich meal. It's quick and easy but oh so healthy. This pasta not only looks amazing, but it is a perfect way to use those garden veggies. Pair this with our Air Fryer Garlic Bread for a nice meal.
Quick and Easy
On top of being a healthy meal the whole family will enjoy, it's so quick and easy. A quick sauté of the vegetables topped on a bed of bow tie pasta and you're done. It's minimal time in the kitchen but you also get a vegetable rich and delicious meal.
How to make Garden Veggie Pasta with Rosemary
Making Garden Veggie Pasta with Rosemary is easy. Start by boiling water and making 8 ounces of bow tie noodles according to the directions on the package.
While the noodles are cooking, chop the yellow squash (also known as crook-neck squash, or summer squash), green beans, and halve the cherry tomatoes. I like to chop the green beans into 3-4 pieces.
In a large skillet over medium heat, melt butter and add chopped yellow squash, and green beans. Add dried rosemary and minced garlic and sauté for about 7 minutes. I prefer my vegetables to still hold their form and be a little firm.
Before taking off the heat, add the halved cherry tomatoes and mix.
Top cooked bow tie noodles with the garden vegetable mixture and sprinkle with parmesan cheese.
Serve hot and enjoy!
Tips and Tricks
My favorite tomatoes to use in this meal are either cherry or grape tomatoes. We always have a lot in our garden and I love the texture they maintain when heated. You also can chop up any type of tomato you have on hand. You may have a little mushier of tomato with your end product, but the flavor will still be delicious.
Make sure to not over saute the vegetables! Often times I find people don't like vegetables like yellow squash because they tend to over cook them! Mushy squash is no good! Sautéed but still firm squash is heavenly.
Don't forget to add the tomato right before taking the other vegetables off the heat. This will warm them but not over cook them. You want to make sure the tomatoes, if using cherry or grape, are still somewhat firm. The skins will wilt slightly, and that's perfect!
This meal easily doubles for a larger crowd.
Storing Garden Veggie Pasta with Rosemary
This garden pasta will keep in the refrigerator for 2-3 days in an air tight container. Reheat and serve!