Summer Pasta

Summer is in full swing, and I don't know about you, but I always crave lighter, fresher things to combat the heat. Today, I will share a fun pasta recipe that is filling, quick to make, has accessible ingredients, and is delicious!

Ingredients:

• 1 pound of your favorite pasta (spaghetti, penne, rotini, or even macaroni all work great!)

• 2 tablespoons olive oil (or any cooking oil you have)

• 1 onion, chopped (or one teaspoon onion powder)

• 2-3 cloves garlic, minced (or 1/2 teaspoon garlic powder)

• 1 can (14.5 ounces) diced tomatoes, undrained

• 1 can (15 ounces) cannellini beans or chickpeas, rinsed and drained (optional, for added protein and fiber)

• Add 1 cup of mixed summer vegetables (bell peppers, zucchini, corn, spinach – use what's available!)

• 1/2 teaspoon dried oregano or Italian seasoning

• Salt and black pepper to taste

• Optional: Fresh basil or parsley for garnish, a sprinkle of cheese (Parmesan or mozzarella)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (tender but firm to the bite). Reserve about 1/2 cup of the pasta cooking water before draining.

2. Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. Add Vegetables and Tomatoes: Stir in the chopped summer vegetables and cook for 5-7 minutes, until they soften. Pour in the can of diced tomatoes (with their liquid) and add the drained beans or chickpeas—season with oregano, salt, and pepper.

4. Combine: Add the cooked and drained pasta to the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta cooking water if the sauce seems too thick. This starchy water helps the sauce cling to the pasta!

5. Serve: Taste and adjust seasonings as needed. Garnish with fresh herbs or cheese if desired. Serve warm and enjoy!

Why We Love This Recipe:

• Versatile: Don't have a specific vegetable? Swap it out! No fresh garlic? Use powder! This recipe is incredibly forgiving and can be adapted to ingredients commonly found in food bank donations.

• Nutritious: With vegetables, beans, and whole grain pasta (if available), this meal offers a good balance of carbohydrates, protein, and fiber.

• Budget-Friendly: Most of these ingredients are affordable pantry staples.

• Kid-Friendly: Simple flavors and familiar ingredients make this a hit with children.

At the Fredericksburg Regional Food Bank, we know how important it is for families to have access to nourishing and easy-to-prepare meals, especially during summer. Recipes like this help stretch resources and provide delicious options for everyone.

Disclosure:
This post was edited with the assistance of an AI language model and reviewed by Fredericksburg Regional Food Bank staff for accuracy and clarity. Its content is based on the *insert data source if applicable* and reflects our organization's values and priorities.