Rosemary Pasta with Summer Vegetables and Chicken
This recipe originated as a way to use up a lot of summer bounty from the garden, including zucchini, winter squash and a very large rosemary bush. Even without a summer garden, sometimes I just crave the taste of rosemary mixed with zucchini and butter, so here goes.
You can use less or more vegetables and corn than indicated below — the recipe is very forgiving.
6 medium zucchini
3 medium yellow squash
2 ears of corn
up to 1/4 cup olive oil, as needed for stir frying
8 tablespoons butter
3/4 cup fresh rosemary
1/4 cup fresh thyme
6 cubes frozen diced garlic (or 6 cloves, diced)
I bag (16 oz) whole wheat fusili pasta (I use Trader Joe’s)
Optional: 6-12 oz. cooked chicken breast (I use the pre-cooked grilled chicken from Trader Joe’s)
Parmesan cheese to taste
water, as needed
Slice zucchini and yellow squash into bite sized pieces, and set aside.
Shuck the corn, and slice off the kernals, set aside.
Rinse rosemary, remove leaves from stem, and chop fine.
If you have fresh thyme, remove leaves from stem and chop fine. If not, use 2 Tbsps. dried.
Prepare pasta according to package directions.
While pasta is boiling, heat 2 Tbsps olive oil in a wok or other non-stick pan.
Add garlic, rosemary and thyme and stir 2-3 minutes.
Add butter and melt (you can use less butter and more olive oil, or steam the vegetables before adding to make a lowfat version of this recipe, but you will need at least 2 Tbsps. of butter to get the full effect of the rosemary/butter flavor that makes this recipe special). Add zucchini and yellow squash and toss occasionally until it is al dente.
Add corn at the end if very fresh and a little earlier if it needs to cook. If the process of cooking the vegetables has not produced some sauciness at the bottom of the work, add 1/4 to 1/2 cup of water, stir, and let sit.
When past has cooked, remove, drain, and add to vegetables. Add some Paremsan cheese to taste, and toss. Dice chicken, add to mixture, and serve.
Makes 8-10 servings.