Each season brings a new harvest of veggies that just beg to mingle with each other. Summer in our neck of the woods in no different..
We are about 3 weeks into our CSA and again, I am loving the surprise of the pick up.
With all the rain we have had I had some reservations about joining again but, when it came down to it, who was I kidding? I love being apart of it and being inspired to cook more, better, and different foods. It just plain ol' makes me feel good too!
We are also lucky to have a grocery store chain that strives to sell local farmers wares as well, so its easy to cook local at this time of year.
So with greens, onions, radishes, herbs, garlic scrapes from our CSA tossed with zukes, peppers, and corn from the market, the easy to make and eat 1 pot pasta begins.
This type of dish is so simple and can be tweeked in anyway there really is no need for a recipe.
But here's a loose break down:
Pick your pasta (Phi's pick mini BowTies) prep
heat about 2-3 T olive oil in a pan, lightly saute diced veggies (start with the longer cook time ones and move up) season with S&P, garlic, thyme (any of your fav combo's)
Toss in cooked pasta and some greens. Finish with a smidge of cheese and your done!
If you have a favorite one pot feel free to share
Genesis 1:29 ESV
And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.
I have a very similar dish that I crave all winter long and is usually the first thing I make once the zukes start popping up everywhere. The recipe is from "Everyday Italian" on the foodnetwork. Basically you chop all your veggies (my fave mix is zukes, baby eggplant, summer squash, tons of onion, carrots and bell peppers). Sprinkle with olive oil, s&p and herbes de provence. Roast at 450 degrees until starting to brown. Toss w/ your choice of pasta and sprinkle generously w/ parm cheese. Sooooo good!
ReplyDeleteI think I'll give your recipe a try this week!
hmm, love the idea of roasting it all, perfect tweek for the cold months. Making a similar one tonight with beet greens and radish
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