Summer Veg Pasta with Green Goddess Sauce

If you’re into summer comfort food, this one’s for you! It’s exactly the sort of dish a late-summer trip to the farmer’s market was made for. Load up on your fav veg, blend up the green goddess sauce, and make a pot of pasta. Then, invite some friends, pour some wine, and you’ve got a beautiful summer evening ahead.

ingredients

summer veg pasta

2 tbsp butter
3 stalks green onion, chopped
2 yellow squash, chopped into 1’’ pieces
1 cup green beans, chopped
5 small (or 3 large) carrots, peeled and chopped
1 tsp red pepper flakes
Salt + Pepper
3/4 lb penne pasta (or preferred shape), cooked, drained, and rinsed
Green goddess sauce (see below)
1/2 cup pasta water
1 cup shredded Dubliner cheese (or similar, like white cheddar)
1 medium heirloom tomato, chopped, for topping (optional)
Shreds of basil for topping (optional)

green goddess sauce

1 avocado, peeled, pit removed
1 cup basil, stems removed
2 sprigs mint, stems removed
1 stalk green onion, chopped
3 cloves garlic, peeled, smashed
Juice of 1 lemon
Salt to taste
Water as needed

instructions

Prepare penne pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, rinse, and set aside.
In large skillet (like a cast iron), heat butter over medium high heat. Once melted, add green onion. Simmer for 5 minutes, stirring occasionally.
Add yellow squash, green beans, and carrots. Cook for 10 minutes, stirring occasionally.
Meanwhile, prepare the green goddess sauce. Place all ingredients in the blender and blend on high for 1 minute. Add water as needed for desired consistency. I aim for the consistency of marinara, or other pasta sauces. Set aside.
Add red pepper flakes, salt, and pepper to the pasta and combine well. Cook an additional 5 minutes.
Add pasta and green goddess sauce and combine well.
Add pasta water if needed for desired consistency.
Add Dubliner cheese and combine well.
Serve immediately and top with chopped tomato and shreds of basil if desired.

Serves 3-4