Sourdough Savory Slice-and-Spoon Herb Garlic Pasta Primavera

Ingredients:

• 8 ounces whole-wheat or gluten-free pasta
• 1 cup sourdough starter (strained well)
• 1 small zucchini, cut into 1/2-inch half moons
• 1 cup sliced yellow squash
• 1/2 cup chopped fresh asparagus (cut into 1-inch pieces)
• 2 cloves garlic, minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh oregano, chopped
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup fresh marjoram, chopped
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water until cooled; set aside.

2. In a bowl, mix the sourdough starter with diced zucchini, yellow squash, and asparagus.

3. Add minced garlic and fresh chopped herbs to the vegetable and sourdough mixture.

4. In a large skillet, heat the olive oil over medium heat. Add the red pepper flakes, and cook for about 30 seconds.

5. Add the sourdough, vegetable, and herb mixture to the skillet. Sauté for 3-4 minutes until the vegetables are crisp-tender.

6. Add the cooked pasta into the skillet. Mix well, ensuring the pasta is coated with the vegetable mixture. Cook for 1-2 minutes.

7. Season with salt and pepper to taste. Remove from heat.

8. Sprinkle with freshly grated Parmesan cheese, if desired.

9. Serve the Sourdough Savory Slice-and-Spoon Herb Garlic Pasta Primavera hot, garnished with a few fresh herbs. Enjoy!

Unfortunately, as a text-based AI, I’m unable to provide pictures. However, you can easily find images of this dish by doing a quick search online.