When late summer hits, we always have a bounty of vegetables on hand and we need recipes that use them, and use them with gusto! This is just that recipe. It’s easy to cook and, even better, it’s easy to adapt depending on just how much okra, zucchini, tomatoes, corn or whatever your overflowing vegetable varieties may be!
If pasta is not your thing, just serve over rice. You could even take these same vegetables and add broth to make soup. Veggie burritos and tacos? Yes, there are many adaptations you can do! We’re often writing about what else you can do with any of our recipes as we want you to think outside of the one recipe you’re working on and start thinking about how each time you cook, you can actually take that effort and make it into several meals!
We hope you enjoy this recipe as this may be one of our favorite pasta dishes yet. And, if you want some extra goodness, add a little cream … because really, is there ever a recipe where a little added cream doesn’t make the dish that much better?!
The secret to making okra palatable to those who think they don’t like it is to slice it paper thin. That way, some of the non-okra lovers among us may just find out that they actually DO like it!
Look at all that yumminess! Shiitake and Baby Bella mushrooms, okra, zucchini, tomatoes, bell peppers (yellow and red) and onions cooked with garlic and salt.
Late Summer Vegetable Pasta
Ingredients
- 2 tablespoons olive oil
- 2 cups diced sweet onion
- 3 cups sliced mushrooms (Shiitake and Baby Bella)
- 1 cup thinly sliced okra
- 1 cup sliced zucchini (slice into half moon shapes)
- 1/2 cup sliced red and orange bell peppers
- 1/2 tablespoon granulated garlic
- 1 teaspoon kosher salt
- 2 tomatoes sliced into small chunks
- Spaghetti pasta, or pasta of your choice + olive oil and salt to your preference
Directions
In a large sauce pan, heat olive oil over medium-high heat for a minute, then add onions and let cook for 2-3 minutes or until they start to soften. Then add mushrooms, okra, peppers and zucchini along with the salt and garlic. Cook for 4-5 minutes. Add tomatoes, cut into small chunks. Cook for 2 minutes and place a lid over the sauce pan and turn off the heat. The steam will finish cooking the tomatoes.
Cook the pasta according to the package instructions. Drain the extra water, and then toss the pasta with olive oil and salt to your preference. Place pasta in a large bowl and add the vegetables on top. Sprinkle with Asiago cheese or your choice of a hard, Italian cheese. Serve immediately.
Enjoy! For more recipes, see our recipe archive here.
You can serve this dish with the vegetables tossed in the pasta (as opposed to on top) for a different presentation. Either way, it’s delicious!
For even more recipes, check out all of our StyleBlueprint recipes as they are all easy to make and serve up huge flavor!
