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It’s a Toss-Up Summer’s sweet fling? Pasta and veggies  Image courtesy Jim Forst You can eat your way through pasta from A to Z, from the small ring anelli to thin-tube ziti, and still clamor for more. Almost all Americans eat pasta and now people choose it more often as a bargain food, according to a survey from Mintel. You don’t get bored with pasta, say close to half of those questioned by the international consumer marketing company. It’s not just the hundreds of shapes that are appealing but what you add to the pasta that brings variety. Although your image of pasta may be the iconic bowl of spaghetti smothered in red sauce, that’s just the start. During warm weather months, when you’ve got the bounty of your garden or nearby farmers market, pair pasta with fresh vegetables at their peak. For example, make a robust and zesty no-cook sauce using chopped tomatoes, red onions and basil tossed with spaghetti or ziti. For an eye-catching dish, use gold and red cherry tomatoes. When you’re grilling dinner, toss some extra vegetables on the fire. Grill bell pepper halves, zucchini strips or eggplant slices. Mix the grilled vegetables with cavatappi (pasta spirals) for another meal. This time of the year fresh spinach is so delicate, it only needs a pass through boiling water to be pasta-ready. Combine spinach, a little sautéed garlic, crushed red peppers and capellini (strands thinner than spaghetti) and sprinkle on grated Parmesan. Instead of cooking green beans until just past the point of crispness, keep cooking until the beans are sweet and very tender. Mix in anchovies, garlic, spices and penne. If you prefer, switch from green beans to broccoli or chopped kale for a meal that’s full of pastabilities.
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Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"
