Pasta with Summer Vegetables
From the kitchen of Chef Jeff

What would summer be without pasta tossed with super fresh summer vegies?  “Fresh” is the key to this recipe, so be sure that your vegetables are bought or picked the same day.  Summer squashes have great flavor and are a colorful addition to any pasta.  Mix them with onions, mushrooms, garlic and finely chopped greens for a great wholesome dish.  You can also add finely chopped prosciutto or panacea for extra flavor.

You can serve this dish chilled (after cooking it) as a pasta salad or hot as a main course.  You can use just about any pasta you wish; fresh stuffed borsetti (stuffed with pork sausage) or tortellini, or dry pasta (penne, ziti, or gemelli).  Serve with a crusty bread and crisp white or rose` wine.

Serves 6

1 pound dry pasta or 2 pounds fresh pasta

1 pounds Summer squash chopped into ¾”- 1” pieces (any yellow and green squash will do)

½ pound mushrooms, sliced

1 large onion (red or yellow), chopped

2-3 cloves of Garlic, minced

½ pound Arugula or tatsoi (Chinese spinach), finely chopped

2 cups dry white wine

Olive oil

½ cup dry or semi dry chees (parmesan, romano, etc.)

Prepare the pasta, drain and set aside

Place 2 tablespoons of olive oil into a skillet with a medium high heat.

Add mushrooms.  Cooked until they begin to give up their moisture and have reduced in size by about 1/2, or 3-5 minutes.

Add onions.  Continue cooking until the onions are translucent, about 3-5 minutes.

Add the garlic and greens and continue cooking for another 3-5 minutes, or until the greens have given up their moisture.

Add the squash and continue cooking, tossing the vegetable mixture until evenly mixed, about 3-5 minutes.  This is a good time to add the prosciutto or panacea if desired.

Raise the heat to high and add the wine.  As soon as the liquid starts to simmer, remove from the heat and pour over the pasta.

Sprinkle the cheese over the top and serve immediately.