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Creamy One Pot Summer Veggie Pasta


Creamy One Pot Summer Veggie Pasta in a bowl on a brown surface


I went to the farmers market and picked up the most amazing local produce and decided to make a pasta recipe with it all! Complete with some bok choy from my garden and some herbed goat cheese, and you have the best one pot summer meal. Comes together in less than 30 minutes too! Recipe, prep instructions, tips, and leftover details below.


Prep:

-You can chop all your veggies early in the day or even a day in advance


Tips:

-You can use a plain goat cheese if you can't find herbed, just up the amount of chives you use and add in a finely diced shallot/onion

-You can use regular butter or herb butter! Herb butter is just butter mixed with fresh herbs that are finely chopped- I like basil, scallions, and garlic as a combination that works great here

-Any pasta shape works! A penne, rigatoni, or simliar shape works especially well here but any shape will work

-If you are making this past the very short garlic scape season, regular garlic or scallions work as a replacement

-Add a teaspoon of oil to the pasta as it's cooking so it doesn't stick


Leftovers:

-Always reheat pasta in a sauté pan with some butter and water or stock. Even better would be to save double the amount of pasta water you need and reheat with some of that!



 

The recipe:

Creamy One Pot Summer Veggie Pasta


Prep time: 5 minutes

Cook time: 20 minutes


Serves: 2


For the pasta

2 cups dry pasta shape of your choice

2 tablespoons herbed goat cheese

1 garlic scape, chopped (see the tips section if you can't find these or they are out of season)

1 head baby bok choy, chopped

1 small/medium zucchini, grated

5 chive stems, chopped

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon butter

1 teaspoon olive oil

Instructions:

  1. Bring a large pot of water to boil and add in half the salt

  2. Add in your pasta and cook until al dente (the pasta will finish cooking in the sauce)

  3. Drain the pasta (make sure to reserve 1/4 cup of the pasta water) and set aside

  4. Add the butter and all the chopped veggies to the pan (reserve some chives for topping)

  5. Cook on medium heat until the veggies are soft, 3-5 minutes

  6. Add the goat cheese to your veggies and let soften, 1-2 minutes

  7. Add back in your pasta and the reserved pasta water

  8. Cook to let everything combine for another 1-2 minutes and to let the pasta finish cooking

  9. Pour the pasta into your bowl and top with the remaining chives

  10. Serve and enjoy!


 

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