Jenn's Quick and Easy Summer Fresh Pasta

Here's a summer pasta recipe created by my wonderful soul mate Jennifer, who loves to cook and excels at the art of it, with far more patience than me.

Jenn: Making a slow simmering from the farmer's market pasta sauce is delightful -- but we do not always have the time for that. You can use a puree of fresh summer zucchini and red wine vinegar to add a bright summer flavor to quick jarred sauce.

I puree the zucchini so the 4 children would not know it was there. The garden fresh slow cooked flavor is there even if you are running late from work or the lake. The vegetable pasta added another layer of veggie taste to the meal.

Quick and Easy Summer Fresh Pasta

• 2 zucchini
• 1 onion
• 1 green pepper
• 1.5 lbs 85% ground beef
• 2 jars pasta sauce (Portabella Mushroom, Vidalia onion and Roasted garlic)
• 1/8 cup red wine vinegar
• 2-4 Tbs Italian seasoning (Tuscan sunset)
• Salt and pepper to taste
• I package vegetable pasta-cooked

Peal and puree zucchini. Chop onion and pepper. Beginning browning ground beef with onions and peppers. Add zucchini puree, Italian seasoning and salt. When beef is browned (after stirring occasionally)and some of the liquid is cooked out add the 2 jars of sauce and stir.

Pour vinegar in one jar shake and pour into the next jar and shake. Pour this mixture in to sauce and stir. Simmer sauce while you cook vegetable pasta (fettuccine). Drain and plate pasta with sauce. Serve with parmesan cheese.

For more great recipes see my blog A Dash of Salty