Change up any of the vegetables in this dish as you like. I suggest strolling around the farmers market and see what looks good. I added cooked lentils at the end of cooking for a little protein, as you can see from the photo. If you decide to add lentils, about 3/4 cup french green lentils cooked in plenty of water for 20 minutes, and add one more tomato to the recipe.
Summer Vegetable + Orecchiette Pasta
1 lb orecchiette pasta
1 shallot, diced
3 cloves garlic, diced
1/2 teaspoon red chile flakes
1 cup romano/flat beans, sliced
1 tomato, seeded, peeled, chopped
1 small yellow squash, halved, sliced
1 small zucchini squash, halved, sliced
juice of 2 lemons
2 handfuls fresh basil leaves, diced
1 tablespoon fresh oregano leaves
s + p
pecorino romano cheese, grated
Cook pasta to package directions. Drain, rinse and set aside.
Heat a splash of olive oil in a large pan. Add shallot, garlic, red chile flakes, romano beans, tomato, squash and zucchini. Cook until vegetables and crisp tender, about 6 minutes.
Add pasta, one more splash olive oil, lemon juice, basil, oregano, salt and pepper. Stir to combine and cook until all is hot. Serve with grated pecorino romano.