This time of the year is meant for vibrant seasonal produces being tossed and tumbled in a plate. It’s always appealing! Broccoli, peas, pasta chucked together in a luscious garlic caper sauce. And some juicy cherry tomatoes for that extra pop of color plus a hint of sweetness. I like to call it Green Summer Pasta!
Our usual pasta preparation is mostly light and occasionally loaded with veggies. A generous sprinkle of Parmesan cheese right at the end and we are ready to dig in. The sauce always plays a very important role. It needs that spunk and this garlic caper sauce does exactly that. It is so good that you can even use it for other warm salads or even as a dip.
We usually go for good old spaghetti, whole wheat preferably, but when I come across a different kind of pasta, shape or type, I find it hard to resist. Godrej Nature’s Basket has a huge collection of dried pasta that I have been using for a while now. Recently, I tried the multigrain gluten free pastas. I was a little worried about the texture, if it would be gritty but thankfully, it was not all bad. It didn’t have a lot of flavor but it definitely had the chew.
More than often, we start craving for such light pasta and since it barely takes fifteen minutes from prep to finish, I never hesitate.