I bet you’ve been on the edge of your seat wondering what I was going to do with those grape tomatoes, huh?
Well I decided to make an Italian stir-fry of sorts… it’s probably closer to a pasta primavera, but the method I used to prepare it was more like a stir-fry. I gathered up veggies that I thought would go together and added seasonings that I thought would complement those veggies, then I served it over a grain. Just like I do when I make stir-fry.
So without further ado…
by nic – the auspicious squirrel
Rating: Very Good
1 pkg. pasta, cooked according to box directions
(I used wheat elbows b/c that’s what I had on hand)
1 – 1 1/2 Tbsp. olive oil
5 scallions, sliced (white and light green parts)
2 cloves garlic, minced
salt & pepper, to taste
1 tsp. Italian seasoning
1 pint grape tomatoes, cut in half and slightly squeezed to remove seeds
1 on-the-vine tomato, deseeded and diced
1 zucchini, cut in half then sliced
1 yellow squash, cut in half then sliced
handful of fresh basil, sliced (chiffonade)
- Start cooking water for pasta. Add salt and pasta when water is boiling, cook according to box directions. Drain and set aside.
- Meanwhile, cut and deseed tomatoes, set aside.
- Slice scallions and mince garlic. In a large skillet heat olive oil over med-high heat. Add scallions, garlic, pinch of salt & pepper, and 1/2 tsp. Italian seasoning. Saute for a minute or two.
- Add tomatoes, stir to combine, lower heat and let simmer.
- Slice zucchini and yellow squash, add to tomato mixture. Saute for another 5-8 minutes, until squash is crisp tender. Slice and add fresh basil.
- Check seasonings. At this point, I added another 1/2 tsp. of Italian seasoning and more salt & pepper.
- Add pasta to tomato mixture, a couple of spoonfuls at a time until all pasta is incorporated. I used a spatula and a spoon to stir and incorporate.