Recipes
Living life one ingredient
at a thyme
Summer!
My favorite time of year! Bushes bursting with ripe
berries, garden fresh veggies glistening on the tables
of the Farmer's Market. Pots of basil on the patio
beckoning to be picked and torn into a garden fresh
pasta. Below you will find my favorite garden veggie
pasta. Quick and easy to prepare...Guten Appetit!
Melissa
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Garden Fresh Pasta
1 pound box of pasta
Olive oil
1 zucchini, quartered and sliced
1 yellow squash, quartered and sliced
1/2 red onion, julienne
2 cups red or yellow pear tomatoes, whole
1 clove garlic, minced
1/4 cup dry white wine
1/2 cup chicken stock (homemade or low sodium broth)
2 handfuls of baby spinach
handful of torn basil leaves
salt and pepper, to taste
Cook pasta according to directions on box. Start the veggies after
you start the water for the pasta. Veggies take about 20 minutes to
cook and can simmer while the pasta finishes up.
Heat a sauté pan over medium-high heat, until hot and add about a
tablespoon of olive oil. Then add the zucchini, yellow squash and red
onion and sauté until golden brown. Add the tomatoes and garlic and
saute for about 30 seconds, do not let the garlic brown. Add the white
wine and reduce the liquid until the pan is nearly dry. Next add the
chicken stock, spinach and basil.
Taste and add salt and pepper as needed.
Serve over pasta of your choice.
