farmer’s market pasta

Loaded with flavor, this pasta is best enjoyed with fresh ingredients. Easy to make, packed with veggies, and delicious, this recipe is a crowd pleaser


• 2 cups of fresh tomatoes chopped

• 1/2 cup sun-dried tomatoes (in oil) sliced

• 1 ear of corn kernels cut from the cab

• 1 yellow squash sliced

• 1 zucchini sliced

• 1/2 onion thinly sliced

• 2 cloves of garlic (finely chopped)



• 1 package of pasta (we like fresh pasta with herbs)

• 1 tbls olive oil

• salt and pepper to taste

• 1 bunch fresh basil leaves rough chopped

• 2 tbls oil from sun-dried tomatoes

• feta and parmesan cheese (optional)


Boil water and cook pasta according to directions.

Heat a non-stick skillet over medium high heat.

Add onions for 1 minute.

Add zucchini, squash and corn and saute for 2 minutes.

Gently stir in tomatoes and sundried tomatoes.

Sauté for 2 more minutes then add garlic and basil.

Drain pasta and combine pasta with the sautéed veggies in the pan.

Top with oil from the sun-dried tomatoes and optional feta & parmesan cheese.