Hi,
this is a pasta recipe from my vegetarian days. It’s very easy to make this  recipe vegetarian by omitting the meat or substituting it with soy meat. If you are looking for healthy pasta recipe then this one might be for you. It is a light recipe with a lot of fresh veg and delicious.

Ingredients for Summer Pasta

1 cup corn
1 cup paprika cut into cubes the size of corn
1 cup zucchini (summer squash) cut into cubes size of corn
1/2 kg (1 lb) ground turkey meat or soy meat (you may leave it out completely)
5 ripe tomatoes cut into cubes
3 Tbsp tomato puree
1 onion medium size chopped
1 Tbsp olive oil
salt, pepper, cayenne pepper
2 bay leaves
spaghetti or similar long pasta
cheese for finish (gauda)

Heat up oil in the pan and add the onions. Saute the onions until translucent then add meat if you are using it. Add in your fresh tomatoes and tomato puree. Cook for 10 minutes closed under lid. Then add corn, paprika and zucchini. Add pinch of salt, cayenne and bay leaves. Simmer on lover heat for 10 more minutes with lid on. During that time boil water for pasta with 1 Tbsp of salt.
Remove the lid from tomato sauce and cook it without the lid until the right consistency (about 10 more minutes). Add the pepper at the end and adjust the seasoning. Cook pasta till it’s al dente.
Serve sauce over pasta and grate a bit of cheese atop.

Tips for summer pasta

I would usually mix in pasta and sauce for all other pasta dishes, but for this one I never mix them. I serve pasta in a bowl and sauce in the bowl and then combine them in my plate, I just prefer it that way. This sauce is a bit more watery because we are using the fresh tomatoes. There is no need to boil it until completely thick, that will never happen. So cook it until the tomatoes are cooked through and it has reduced just a bit. Try it a couple of times as you’re cooking it. It’s done when it tastes good. Not watery, but “tomatoey” with a hint of paprika. I grate a bit of hard cheese like gauda atop (I don’t use parmeggiano for this dish) and enjoy 🙂