Summer is an exciting time to be outdoors. There’s a freshness in the air. A new season, filled with new possibilities.
We wanted to capture some of that freshness in a camping meal, so we decided to make our version of pasta primavera. Featuring lightly cooked vegetables, goat cheese and a squeeze of tart sunshiny lemon, this dish has a wonderfully bright flavor that complements the season.
As always, we try to reduce the number of dishes we have to clean at the end of the night, so we decided to make this a one-skillet meal. For your next camping trip, give this summertime-fresh meal a try.
One-Skillet Pasta Primavera
Yield: 2 servings
Cook time: 30 minutes
- 1 zucchini
- 1 yellow summer squash
- 8-10 cherry tomatoes
- 2 cloves garlic
- 1 tablespoon olive oil
- 4 oz. pasta
- 1 teaspoon salt
- 2 oz. goat cheese
- Lemon juice
Slice the zucchini and squash into ¼-inch rounds. Cut the cherry tomatoes in half. Mince the garlic. (You can prep these at home and bring in a reusable bag to save clean-up.)
Heat the oil in a 10-inch skillet. Once hot, add the vegetables and sauté until the squash is soft, about 8 minutes. Remove the vegetables from the skillet and set aside.
Add the dry pasta and salt to the skillet with just enough water to cover. Bring the water to a boil over medium heat and cook uncovered until the pasta is tender, about 10 minutes (this time may vary depending on the pasta you use). Stir frequently to ensure even cooking. If the water boils off before the pasta is tender, add a bit more. Once the pasta has cooked to your satisfaction, remove the skillet from the heat. There will be a small amount of excess water, but no need to drain it. It will help make the base of the sauce when the goat cheese is added.
Stir in the goat cheese to coat the pasta. Add the vegetables back into the skillet and stir to combine. Finish with a generous squeeze of fresh lemon.