Farmer's Market Pasta
Quick weeknight pasta with grilled corn, peppers, and tomatoes. Finish with fresh herbs for extra flavor.
Servings 5
Calories 179kcal
Ingredients
- 1 cup baby heirloom tomatoes halved
- 1 zucchini thinly sliced into half-moons
- 1 red bell pepper cut into thin strips
- 1/4 cup green onions thinly sliced
- 1/2 8 ounce package penne pasta
- 1/4 cup fresh basil torn
- 1/4 cup fresh cilantro chopped
Parmesan Vinaigrette
- 1/4 cup Parmesan cheese freshly grated
- 1/4 cup olive oil
- 2 teaspoons sherry vinegar
- 1 tsp lemon zest
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon black pepper
- 2 tablespoon fresh basil chopped
- 2 tablespoon fresh cilantro chopped
Instructions
Pasta
- Toss together the tomatoes, zucchini, bell pepper, corn, scallions, and vinaigrette in a large bowl, and let stand 10 minutes.
- Prepare the pasta according to the package directions. Add the hot cooked pasta and chicken to the tomato mixtures. Toss gently to combine. Season with salt and pepper to taste. Top with basil and cilantro
Parmesan Vinaigrette
- Place the Parmesan cheese, olive oil, lemon zest, lemon juice, sherry vinegar, garlic pepper, and salt in a blender or food processor and blend until smooth. Add the basil and cilantro and pulse 3-4 times.