Farmers Market Recipe: Pasta Prima Vera With Garden Herbs PLUS Potato & Heirloom Squash Summer Soup

Fresh recipes inspired by ingredients found the Covington Farmer’s Market

Pasta Prima Vera With Garden Herbs


Pasta Prima Vera1 lb. Mixed Summer Squash, GROW Farms

Green Onion, Slice of Heaven

1/2 onion, chopped

6 toes garlic, minced

1 tbsp. herbed olive oil, 7 Grain

1 tbsp. butter

1 tbsp. vinegar

salt, ground pepper, cayenne (to taste)

rosemary, parsley, basil (to taste)

1/2 lb. of your favorite pasta

cheese to top (optional)


Start by heating up some water for the pasta. When the water comes to a boil, cook the pasta. In a separate pan, melt some butter. Cook the onion and garlic until translucent, then add the rest of the vegetables, oil, vinegar and spices. Stir and cook just until the veggies begin to soften. Add the cooked pasta and the minced herbs, stir again and cover to let steam a moment. Top with parmesan, feta, etc. and serve.

There are plenty of greens available for a spring salad (see last week’s recipe!) and great choices for home-baked bread from 7 Grain and Windfield Farms.

Potato & Heirloom Squash Summer Soup

Take basically all of the above listed ingredients plus potatoes to make the soup. If you would like to start with a base or boullion for the broth, that’s fine. Heat your water/broth in the soup pot. Melt the butter in a separate pan and cook the garlic and onion. Add the rest of the vegetables, oil, vinegar and spices. Once the veggies cook down a bit, you can throw it all into the soup. Bring to a boil, then simmer for a moment. I did not include the pasta in the soup, but you can add that if you wish. Turn the fire off, throw in the fresh herbs, let steep and serve.