A break from routine: Pasta primavera

We are in something of a summer rut, albeit an appetizing summer rut. Most nights, we grill some sort of meat and throw some corn, zucchini, peppers, onions, whatever we have on hand, onto the grill as well. And then the next night, we do pretty much the same thing. This is all very tasty, yes, but after all these summer months, well, it's getting a tad monotonous.

So tonight, I used our daily allocation of summer veggies to create exquisite pasta primavera to go with our (yes, grilled-- and very nicely, I might add) pork chops. I used wide Amish-style noodles, which worked just as well as any fettucini I've ever cooked, and a big orange tomato, which added a hint of sweetness. It's fun to mix things up during the summer, when ingredients are so fresh.

Garden fresh pasta primavera

2 tablespoons olive oil
3 cloves minced garlic
Three large tomatoes (preferably at least one an orange tomato), coarsely chopped
2 cups coarsely chopped fresh zucchini
3/4 cup finely chopped sweet onion
2 tablespoons fresh basil, chopped
1 red pepper, seeded and chopped
3 tablespoons capers
3 cups uncooked egg noodles or fettucini.
1 cup dry white wine
Fresh grated parmesan

Cook noodles according to package instructions. In a large frying pan, heat 2 tablespoons olive oil. Add 3 cloves minced garlic. Add remaining vegetables and capers. Simmer for 10 minutes, while pasta boils. Add wine to sauce. Simmer. Drain pasta. Stir pasta into saucepan with vegetables. Stir. Garnish with a few fresh basil leaves. Serve with fresh grated parmesan.