Ingredients garlic parmesean summertime pasta
1/2 carrot shredded
1/2 zucchini shredded
1 handful cherry tomatoes chopped in half
1/2 scallion chopped
2 clove garlic finely chopped
2 servings angel hair pasta (about 1/4 of the box)
3 tbsp parmesan cheese
1 tbsp olive oil
1 tbsp butter
1 fresh thyme chopped
salt and pepper
how to make garlic parmesean summertime pasta
Shred zucchini and carrot, and chop tomatoes, scallion, garlic, and herbs.
Cook pasta according to directions and drain, reserving a bit of the water.
Meanwhile, over medium-low, heat olive oil and butter until you see small bubbles. Add in the garlic, scallion, and herbs and cook until fragrant, a few minutes.
Add in zucchini, carrots, and tomatos, and cook until everything has softened and flavors have blended.
Add in cooked pasta, a bit of the reserved water the pasta cooked in, and the parmesan cheese. Stir or toss to coat with everything and cook just another couple of minutes until it's all combined.
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