From the Pantry Butler kitchen

Pasta with Vegetables

Name: Pasta with Vegetables
Yield: 6 servings
Ingredients: 12 cherry tomatoes — cut in half; 1 tablespoon garlic — minced; 1/2 onion, medium — finely chopped; 1/2 green pepper — finely chopped; 3 tablespoons fresh basil — chopped; 1/2 teaspoon dried oregano; 1 tablespoon olive oil — or oil of your choice; salt and pepper — optional, to taste; 6 cups pasta — cooked; 6 tablespoons Parmesan cheese — grated

6 servings

Combine fresh veggies from your garden or the farmers' market with pasta to make this your new favorite summer recipe. USDA MyPlate Kitchen — Originally named Uncooked Tomato Sauce Farm Fresh Summertime Recipes Connecticut Food Policy Council (public domain), via myplate.food

Ingredients

12 cherry tomatoes — cut in half
1 tablespoon garlic — minced
1/2 onion, medium — finely chopped
1/2 green pepper — finely chopped
3 tablespoons fresh basil — chopped
1/2 teaspoon dried oregano
1 tablespoon olive oil — or oil of your choice
salt and pepper — optional, to taste
6 cups pasta — cooked
6 tablespoons Parmesan cheese — grated

Method

Wash hands with soap and water.
Chop tomatoes and mix with all the remaining ingredients in a large bowl.
Let the mixture stand at room temperature for about 20 minutes.
Toss with cooked pasta and top with grated cheese.

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