Since it was still fairly warm out, I decided to make a very simple summer pasta dish for dinner. I put a pot of water on the stove to boil along with a few dashes of salt. While my pasta water started to heat up, I prepped my ingredients by mincing a few large cloves of garlic along with chopping up half a large white onion. I slowly sauteed the garlic and onion in a pan on medium heat with extra virgin olive oil, fresh cracked black pepper and sea salt, and crushed red pepper flakes.
By this time, the water began to boil and I dropped the ziti into the pot.
As the pasta began to cook, I added some pre-cooked sliced sweet chicken sausage to the pan with the softened onion and garlic.
I then added some still frozen peas and a small carton of delicious organic grape tomatoes.
When the pasta was done cooking, I drained it and added the ziti to the pan with the vegetable and chicken sasuage mix. I also added a bit of the pasta water, a drizzle of olive oil and a bit more red pepper flakes, salt and pepper to taste. I tossed the pasta, vegetables and chicken sausage together and then covered the pan while keeping the heat on low.
I wanted to make a quick side vegetable dish to go along with the pasta. Usually I would make a side salad but I was in the mood for something different. Since I had a bag of baby carrots in the refrigerator, I decided to make a veggie dipping sauce for it. I had plain lowfat 2% Chobani Greek yogurt on hand and I decided to make this the base of my dip.
I also included some finely chopped white onion, a few minced garlic cloves, and lemon juice to the dip.
To add some spice, I started out by adding red pepper flakes and cumin, along with some salt and pepper to taste.
I threw all of these ingredients in the food processor and pulse it smooth. When I tasted it, something was misisng so I added a bit of Sriracha sauce and a bit more lemon juice.
By putting together these simple ingredients, the end result was a spicy and tangy dipping sauce that went along perfectly with a side of baby carrots.
The carrots and dipping sauce were a great cold and crunchy side to my warm summer ziti dish.
I loved that the chicken sausage, grape tomatoes and peas added sweetness to the pasta which contrasted well with the salty grated Parmesan cheese that I topped the pasta with at the last minute. I love making summer pasta dishes without the heavy red sauces because the pasta seems so much lighter, fresh and vibrant. With last night's heat wave, this was a perfect summer ziti dish.
What do you like to make on a warm summer evening?
