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 perfectly complements the season.
For your next camping trip, give this summertime-fresh meal a try!
Makes 2 servings Total time: 30 minutes 1 zucchini 1 yellow summer squash 8-10 cherry tomatoes 2 cloves garlic 1 tablespoon olive oil 4 oz.
Once hot, add the vegetables and sauté until the squash is soft, about 8 minutes.
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).
Once the pasta has cooked to your satisfaction, remove the skillet from the heat.
Stir in the goat cheese to coat the pasta.
Add the vegetables back into the skillet and stir to combine.
Because fresh is better than freeze-dried and stargazing should always trump dishwashing
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 perfectly 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!
Makes 2 servings
Total 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
1. Slice the zucchini and squash into ¼-inch rounds. Cut the cherry tomatoes in half….
