Summer of Love Pasta
Recipe type: Entree
  • 16 ounces bucatini pasta
  • 3 ounces zucchini
  • 3 ounces squash
  • 2 ounces green beans
  • 3 ounches heirloom tomatoes
  • 3 ounces tri-color bell peppers, roasted
  • 1 ounce fresh mint, torn
  • Pinch of chili pepper
  • 2 cloves fresh garlic, chopped
  • 2 tablespoons extra virgin olive oil
  1. Cook the pasta in plenty of salted, boiling water until al dente.
  2. While the pasta is cooking, chop the veggies and roast the bell peppers.
  3. Sauté the green beans in a teaspoon of olive oil until cooked (but retain the crunch).
  4. Chop the garlic.
  5. When the pasta is al dente, drain and place into a large bowl.
  6. Mix in the olive oil, veggies, mint, chili pepper and garlic.
  7. Toss to combine well.
  8. Plate and serve.
Recipe by Pizza Today at