A package of Applegate Farms pepperoni was not being used up fast enough, so what do we do? Toss it with pasta, of course. Some nice Summer squash, zucchini, tomatoes, and peppers, all sauteed in a bit of olive oil, throw in the diced meat, and we're good to go. A lovely, colorful and flavorful dinner. There was only a very small amount left, and I am claiming it for lunch.
I didn't add any spices at all, just a bit of sea salt on the veggies, as the pepperoni is enough to give it a real dose of tasty umami. Use whatever fresh vegetables you have. Okra, diced sweet potatoes, asparagus or bell peppers would be good.
Pepperoni Vegetable Pasta Toss
Get a big pot of water boiling
1/2 package spaghetti noodles
2 tablespoons olive oil
1/2 onion, chopped
2 fairly large cloves garlic, chopped
1 zucchini, cut in half, then sliced
1/2 Summer squash, sliced
1/2 bell pepper, chopped
1/2 Serrano pepper, minced
15 oz. can diced tomatoes
about 1/4 cup of white wine
1/2 cup pepperoni, diced
salt to taste
While your water boils, get everything sliced and diced, ready to roll. Heat the olive oil and begin sauteing the
vegetables, starting with the onion, then the garlic. Toss and fry, toss and fry. Then add the tomatoes and a glug of wine. Let everything simmer nicely while the pasta cooks, just until the veggies are tender and the noodles al dente.
Something to do all summer long with seasonal fresh vegetables and a bit of bacon or tasso or pepperoni. Oh, I should just say a little pig goes a long way. And is a good thing to share with the lovely folks at Presto Pasta Nights, hosted this week by Cassie at the Kitchen Alchemist. Check out some delectable dishes over there after Friday.