Fresh Herbed Pasta

My husband and I planted a bunch of fresh herbs in our garden.  This dish is very light to serve on a hot summer day.  The fresh herbs really made this a special dish.



1 lb. whole wheat penne pasta

1 medium zucchini, sliced

1 yellow summer squash, sliced

1 red onion, sliced

8 oz. sliced mushrooms

Fresh Herbs (parsley, basil, thyme and oregano) 1 small handful each, chopped

1 cup champagne vinegar

2 large cloves garlic, minced

½ large lemon juiced

 2-3 ladles of reserved pasta water

1 cup grape tomatoes, halved

Salt & pepper to taste


Cook pasta according to package directions.  While pasta is cooking prepare vegetables.


Using a large skillet, sauté the red onions until they start to caramelize.  Add the mushrooms in with the onions and cook until they start to shrink and brown.  Stir in one clove of the garlic and sauté for another minute or so.


Next add the zucchini, summer squash, champagne vinegar and one ladle of reserved pasta water.  Sauté until the vegetables begin to soften.  Add the lemon juice, the other clove of garlic and one or two more ladles of pasta water.  Cook an additional minute or so.


Place drained pasta in a large pasta bowl.  Mix the tomatoes, fresh herbs and vegetables with the pasta and season with salt and pepper.