Fresh vegetables rule in this quick and easy saute! All of your summertime favorites are here including green beans, zucchini, corn, garlic, red peppers and onion. Toss with gnocchi, a potato pasta, for a vibrantly fresh, lovely tasting and filling meal.
I normally don’t recommend using extra-virgin olive oil for sautéing, but this time around is different because vegetables are the star. You want to do everything possible to make them shine and still maintain their essence. Extra-virgin olive oil heightens their flavor without changing it and adds a luxurious touch.
The beauty of this recipe is its versatility and ease. You can throw in whatever fresh vegetables you have on hand and have it ready in about 20 minutes if you simultaneously saute veggies while cooking the gnocchi.
To make quick work of it prep the vegetables in the order they go into the pan and start cooking them right way. While the onion is cooking you have enough time to chop the rest of your vegetables. If you need to, remove the pan from the heat for a moment to catch up.
Fresh vegetables rule in this quick and easy saute with all of your summertime favorites.
- In a large skillet heat a few tablespoons olive oil over medium-low heat, saute onion until tender and translucent, add garlic saute until fragrant, add peppers, zucchini, string beans and corn. Season well with salt and pepper, Italian seasoning, red pepper flakes and more olive oil, if needed. Saute until vegetables are tender, stirring often.
- Meanwhile cook gnocchi according to package directions. When vegetables are tender add drained, cooked gnocchi and fresh herbs, toss well. Serve with parmesan cheese and a drizzle of extra-virgin olive oil.
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