Foodsday Tuesday: Pass the Pasta, Please

Although the last thing Phillyist usually wants to eat when the heat index reaches 100°F-plus is hot food, it's summertime and we want to take advantage of all the fresh veggies we can find at the market right now. The following dish is best served warm, but if you leave the beans out, you can serve the recipe as a chilled pasta salad to great effect. As per the usual, we can't give you exact measurements for the ingredients you'll need. When we cook savory foods, we usually just eyeball it.

SUMMERTIME PENNE WITH VEGETABLES
Penne or Ziti pasta (the round shape is especially important if you are using beans in this recipe)
Canned white (navy or cannelini) beans, drained (do not use if serving the pasta cold)
Grape tomatoes
Baby spinach
Marinated artichoke hearts
Asparagus
White wine (try Pinot Grigio)
Pesto (store bought or make your own)
Cooked light summer sausage or grilled shrimp (optional)
Parmesan cheese (optional)

Boil pasta; drain and set aside. In large pan, combine asparagus spears and some marinade from artichoke hearts. Cook until asparagus is halfway cooked, then add grape tomatoes. Sautee with white wine until the skin on the tomatoes begins to blister and the asparagus is tender. Add artichoke hearts and beans and sausage or shrimp (if used), cook mixture until heated through, adding white wine and more artichoke marinade. Just before removing the vegetables from the heat, add baby spinach leaves and stir until they're wilted but not cooked. Quickly remove from heat and toss with pasta, adding pesto and cheese. Serve immediately with fresh bread, or refrigerate 2-3 hours and serve cold as pasta salad (sans beans, of course). Recipe keeps 2-4 days.

The delicious grape tomatoes above are brought to you by Santa Sweets, purveyors of the grape tomatoes you find at many a local grocer.