Recipe of the Month
Summer in the south means a veggie invasion in the garden! Everyone is always looking for ways to use up summer squash, zucchini, & tomatoes. Put those veggies to good and create your own flavor bomb pasta sauce, all season long with this homegrown Vegetable Garden Pasta recipe. This meal is meatless, and gluten free but no one realizes it’s a healthy pasta dish. Using lentil or chickpea pasta will double the amount of protein to satisfy any appetite.
Here is what you will need to make this pasta:
- 2lbs Vine ripened cherry tomatoes
- 2-3 Cloves of garlic
- 2-3 Tbsp olive oil
- 2 med Zucchini- sliced and quartered
- 1 med Yellow Squash-sliced and quartered
- Corn (fresh from the ear or 8 oz organic frozen corn)
- 1/2 c Fresh basil sliced thin
- 16 oz Pasta
- Sea salt to taste
- Shredded Parmagiano-Reggiano cheese (optional)
- Heat up a large skillet over medium-low heat then carefully add 2-3 tbsp olive oil, toss in a few cloves of garlic, and then add your fresh tomatoes. Your tomatoes will slowly cook and start to soften and open up. This may take about 20 minutes or more. Sprinkle with some sea salt. ( Note:I had to turn my burner to low, after 5 minutes.)
- While tomatoes are cooking, prepare your pasta according to package directions.
- In another separate pan, sauté the zucchini, squash, and corn together for about 10-12 minutes. I used a 12 inch non stick skillet and once water evaporated from squash, I covered the pan which caramelized bits of the corn and zucchini, which made for a savory bite. ( You could also roast the veggies in the oven at 400 degrees for 20 minutes.)
- Once the zucchini and corn are ready, toss in with the tomato sauce and stir in the pasta.
- Top with fresh basil!
Protein options: After veggies were cooked, I used the same pan with caramelized bits, added a little more olive oil, then sautéd Argentina large shrimp. I topped each plate of veggie pasta with the shrimp- it was delish!!