This is an interesting pasta medley that I purchased from Kaitlyn and Tarisa at the Rockwall Farmer's Market. They sell a wide variety of Pappardelle's pasta.
The pasta is from Pappardelle's... the Fine Art of Pasta located in Denver, Colorado.
You may also buy on-line...
I purchased 1/2 lb. and it was just enough for this soup.
It consists of blue corn ziti, green jalapeno fusilli, red southwestern chili lumache (snail shaped), and yellow maize amore (spiral shaped).
You really can taste the different flavors of each pasta.
8 ounces Pappardelle's SOUTHWESTERN BLEND PASTA
2 Tbsp. OLIVE OIL
1 ONION, chopped
4 cloves GARLIC, chopped
2 ZUCCHINI, cubed
4 c. VEGGIE or CHICKEN BROTH
1 tsp. CRACKED BLACK PEPPER
3 TOMATOES, finely diced or 1 14oz. can diced tomatoes
2 ROASTED RED BELL PEPPERS, chopped (or 7-ounce bottle roasted red bell peppers, drained and chopped)
1/4 c. chopped fresh PARSLEY (I used CILANTRO instead. To my mind, anything southwestern begs for cilantro)
Fresh PARMESAN CHEESE, grated to sprinkle on top
Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes).
Drain and rinse with warm water.
In a large pot, add olive oil. When oil is hot, add onion and garlic and cook for 2 minutes.
Stir in zucchini and cook for 5 minutes.
Add broth, pepper, tomatoes, and bell peppers and cook 7 minutes.
Stir in pasta and parsley or cilantro.
Ladle into bowls and sprinkle with Parmesan cheese.
I have some suggested variations: add black beans, corn or chickpeas and/or chicken, sausage.
This is a delicious, easy, and healthy meal and would be great with cooler weather in the forecast.