Summer Vegetable Macaroni Recipe
cookstown tomatoes, garden vegetables, parmigiano, basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Macaroni
In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, bell pepper, and grated carrot. Sauté for about 5-7 minutes until the vegetables are tender.
- 3
Add Tomatoes
Stir in the diced Cookstown tomatoes and cook for an additional 5 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
- 4
Combine Macaroni and Cheese
Add the cooked macaroni to the skillet with the vegetables and stir in the grated Parmigiano-Reggiano cheese until melted and well combined.
- 5
Finish with Basil
Remove from heat and stir in the fresh chopped basil. Adjust seasoning if necessary.
- 6
Serve
Serve the Summer Vegetable Macaroni warm, garnished with additional basil and cheese if desired.
