SUMMER VEGETABLE FETA PASTA

This Summer Vegetable Feta Pasta is light and refreshing and perfect for Las Vegas gardeners, since garlic, bell peppers, green onions, tomatoes and basil all grow beautifully in our summer Las Vegas gardens! Technically, garlic is harvested in May and early June, but the other vegetables grow all summer long.

Summer Vegetable Feta Pasta

12 ounces pasta, cooked

3 ears sweet corn, husked and cooked

1 tablespoon extra virgin olive oil

2 large garlic cloves, chopped

1 red bell pepper, chopped

1 orange bell pepper, chopped

5 green onions, chopped

2 cups chopped tomatoes

1 teaspoon sea salt

1 cup crumbled feta cheese

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

Cook pasta according to package directions. Normally, I like to use fettuccine noodles. However, the noodles in this photo are a gluten-free rice spaghetti noodle. I had my brother over for dinner last night for the 4th of July, and he eats a gluten-free diet. 

After cooking corn, allow to cool slightly before cutting kernels off the cobs. 

Heat olive oil in skillet and add garlic, bell peppers, and green onions. Cook until tender. Remove from heat. Stir in corn, tomatoes, salt, feta cheese, basil and parsley. 

Drain pasta and place in large serving bowl or onto large serving platter. Top noodles with vegetable mixture. Sometimes I like to add shrimp, too. This recipe is very versatile. You could add just about any vegetable you want. Customize it and make it a family favorite!

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