Summer Harvest Vegan Pasta
Seasonal superstars like squashes and eggplant pack this pasta dish, all topped by our house-made pesto.
Servings
Produce
Cherry Tomato
8 4 oz
Yellow Corn
1 0.5 Whole
Swiss Chard
2 1 oz
Eggplant
1 0.5 Whole
Yellow Squash (Organic)
1 0.5 Whole
Zucchini (Organic)
1 0.5 Whole
Protein & more
Penne
12 6 oz
Pine Nuts
1 0.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Spinach Basil Pesto
Olive oil
0.5 0.25 cup
Minced Garlic
1 0.5 Clove
Cashews
.25 0.13 cup
Lemon juice
2 1 teaspoon
Spinach
1 0.5 cup
Basil
1 0.5 cup
Prep ahead (optional)
a. Remove chard stem, tear leaves bite-sized. b. ¼” dice yellow squash, zucchini, and eggplant. c. Cut kernels from corn cob. d. Slice cherry tomatoes in half.
Instructions
1
Cook pasta:
a. In large saucepan over medium-high heat, add 6-8 cups water and ½ tsp salt. Cover and bring to a boil.
b. Add penne; stir immediately. Cook until al dente, about 7-10 minutes. Chef tip: “Al dente,” or “to the tooth,” means that the pasta still has the slightest bite to it. Be sure to cook this pasta al dente because it will continue to cook slightly when tossed in the pan with the vegetables.
2
Meanwhile, cook vegetables:
a. In large saucepan over medium-high heat, add 2 tsp olive oil. Add corn (cut kernels from cob), yellow squash (¼” dice), zucchini (¼” dice), and eggplant (¼” dice). Sauté until vegetables begin to soften, about 5-7 minutes.
b. Add chard (remove stem, chop leaves bite-sized); stir and cook just until greens wilt, about 2-3 minutes. Add cherry tomatoes (slice in half); cook, stirring constantly, until tomatoes start to soften, about 2-3 minutes.
c. Add cooked penne and pesto to sauté pan. Toss to combine.
3
Serve:
a. In small sauté pan over medium-high heat, add pine nuts. Stirring or moving pan constantly, toast pine nuts until golden, about 2 minutes.
b. Divide summer harvest pasta among plates or bowls. Garnish with toasted pine nuts. Pour the wine and enjoy!
Chef's notes
This meal can be made gluten-free by substituting your favorite gluten-free pasta.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX