Harvest Medley Pasta

By Nava · On Jun 06, 2012

Though this dish calls for only a half-pound of pasta, it’s so chock-full of vegetables (as well as kidney beans) that it makes a heaping quantity. It’s a great dish to make in very late summer or early fall. Have all the vegetables cut and ready to cook before beginning to cook the pasta.

Serves: 6 or more

1/2 pound penne, ziti, gemelli, or other short shape
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
2 large carrots, sliced diagonally
1 medium red bell pepper, cut into strips
2 cups fresh uncooked corn kernels (cut from2 large ears)
2 cups green or yellow wax beans, trimmed and halved crosswise
1/2 cup dry white wine
1 small yellow summer squash, sliced
1 small zucchini, sliced
8 firm, ripe plum tomatoes, sliced
2 cups cooked kidney beans (from 3/4 cup raw), or 1 1-pound can, drained and rinsed
1 tablespoon minced fresh oregano, or 1 teaspoon dried
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
Vegan Parmesan cheese, optional

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the oil in a steep-sided stir-fry pan. Add the garlic and carrots and sauté for 2 to 3 minutes over low heat until the garlic is golden. Add the bell pepper, corn kernels, and green beans, and wine. Raise the heat to medium and cook, covered, for 5 minutes. Stir once or twice.

Add the squashes, tomatoes, and kidney beans, and oregano. Cover once again and cook for another 4 to 5 minutes, or until the vegetables are just tender, then remove from the heat.

Combine the pasta with the vegetable mixture in a large serving container. Stir in the parsley, then season to taste with salt and pepper and toss together. Serve at once, passing around vegan Parmesan for topping if desired.