It’s almost officially summertime, which means bathing suits, lemonade, and farmers’ markets. No, not the sad farmers’ market of January, with its meager selection of potatoes and onions, but the glorious produce bonanza of early to mid-summer, tables piled high with colorful fruits and veg. It’s enough to make even the most casual cook start dreaming of easy weeknight suppers on the back deck — all with fresh produce as the star of the show.
But if you’re anything like me, you’re thrilled at the sight of fresh greens and plump tomatoes — but have absolutely no idea what to cook with any of it. Well, never fear: the natural marriage of pasta and vegetables is not only a scrumptious way to showcase that produce, but a quick and easy crowd-pleaser. So if you’ve got some goodies from the farmers’ market (or your own garden) and 30 minutes to throw together a meal, these pasta recipes are for you.
Pasta with egg and asparagus
Asparagus is in season, which means it will be at its peak flavor and lowest prices. Buy as much of it as you can and roast, steam, and saute it until you’re so tired of asparagus you won’t even think of it until next May. (That’s what I do, anyway.) Check out this awesome recipe from Skinny Taste, which uses egg as a binder, turning what might otherwise be just plain pasta into a summery carbonara.