Pasta a fresh vegetables come together in this classic dish with a bit of a twist. The departure from the norm here is Herbes de Provence, a classic French blend that's full of rich herbal flavor and floral notes from lavender. We added more richness by using our Shallot Oiland the result is a delicious medley of flavors. This recipe is a must when your summer garden is overflowing!
Adapted from Food Network
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup Shallot Extra Virgin Olive Oil
Salt and freshly ground black peppercorns
1 Tbl Herbes de Provence
1 pound penne
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.