Chef Emily Ellyn’s Farmer’s Market Pasta is a fresh, light, and quick-cooked pasta dinner packed full of garden fresh veggies and topped with fresh mozzarella!
Cooking Time: 15 minutes
Serves: 6 – 10
Rough chop all of the tomatoes and put in a large mixing bowl with as much juice as you can save. Add the sliced red onion, red wine vinegar, Kalamata olives, ¼ cup olive oil, salt, and black pepper to tomatoes and gently toss together. Allow to stand at room temperature while you continue to prepare the remaining vegetables.
As sliced vegetables are prepared and herbs are chopped, layer on top of the tomatoes.
Begin a gallon of water to boil in a large pot to cook pasta. Meanwhile, sauté garlic with remaining olive oil in a large sauté pan on low. When the water comes to a full rolling boil, add the pasta and cook according to package until al dente.
Turn the sauté pan up to high heat and add vegetables to garlic. Sauté until bubbling and then add half of the rough chopped Frigo® Fresh Mozzarella Cheese and half of the Frigo® Fresh Grated or Shredded Parmesan Cheese.
Lower heat and immediately dump the cooked and well-drained pasta into the sauté pan, spreading it out so it covers the vegetables and Frigo® cheese evenly. Layer the remaining Frigo® cheese on top and mix together well. Stir vigorously to stretch the melting Frigo® cheese and coat the pasta in tomato juice and oil. Give it a taste and adjust with salt, pepper, vinegar, or olive oil if you’d like more richness. Serve immediately.