This is my favorite pasta of the spring for so many reasons. It's easy, it's delicious, it's fresh, it's healthy and it is satisfying!
This recipe serves 3 to 4 people.
What you need:
Whole wheat pasta (or white if you prefer it)
2 Pinches of salt
2 Tbsp of olive oil
Red pepper flakes
2 medium pearl onions (you can sub with red onions)
1 1/2 cups of cherry tomatoes
(You don't have to stick to these proportions exactly, just use this as a starting point. Sometimes I want more tomatoes, or I want to add eggplant and so on. Just get the basic idea of this pasta and then play with it all you want!!!)
1. Put on a sauce pan with a low-medium flame. Then add 2 Tbsp of olive oil and a sprinkle of red pepper flakes.
2. Dice your onions and add them to the warmed oil.
3. Dice the zucchini and add it to the onion. Cook this until you feel the zucchini has tendered. Add a pinch or two of salt. (be sure your zucchini is ready before you add the tomatoes)
4. Cut your cherry tomatoes in half and add them to the onions & zucchini. Cook this for only a few minutes. Set to the side.
5. Put your pot of water on the stove. Add a punish of salt. Add a punch of pasta per person. I like something like penne or bigger, so that it can catch the veggies. Cook al dente (usually means cook it for the time it says on the box, I use Barilla Whole Wheat Pasta).
6. Add the pasta to the veggies and turn on a medium flame. Toss together for a minute so the flavor can absorb into the pasta.
7. Plate your pasta and finish with grated Grana or parm and a sprinkle of fresh olive oil.