Garden Pasta

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Garden season is upon us, and I couldn't be happier.

Joe is battling a groundhog for dominance in his newly expanded garden, but the hot, rainy weather is helping our plants to move right along.

On top of that, we frequent a few local farmers' roadside stands to pick up things that aren't yet ready in our own garden.

Suffice it to say that we're eating a lot of whole, healthy, local food, and we love it.

Today, Grace and I picked up 2 pounds of peas, a pint of black raspberries, and 3 small zucchinis from a farm stand on our way home from her well child visit.

On his way home from work, Joe picked up 2 pounds of green beans.

Looking at all of that beautiful produce, we scrapped our planned dinner (chicken savoy) in favor of pasta with fresh veggies. The only problem was that we're out of our homemade spaghetti sauce. 

Not knowing what to put on our noodles and veggies, I Tweeted a plea for help.

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My friend, Rachel, from A Southern Fairytale, Tweeted back almost immediately:

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I set out to work, throwing the following together.

I had no idea how it would turn out, but it was so very delicious that Joe had three servings.

After dinner, he said, "We could eat like that every night for the rest of the summer, and I'd be happy." Nice, especially since it was ridiculously easy.

Recipe

Garden Pasta

5 from 3 votes

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Course Main Course

Ingredients

  

• 1 pounds corkscrew pasta cooked according to package directions and tossed with a bit of olive oil to prevent sticking, use gluten-free if needed
• 1-2 cups olive oil (more or less - I didn't measure, just made the oil ½-inch deep in my 10" skillet)
• 6 cloves garlic peeled and thinly sliced
• 1 onion coarsely chopped
• dried rosemary
• The Pampered Chef's Crushed Peppercorn and Garlic spice rub (if you don't have this, you could substitute ground black pepper, salt, and garlic powder)
• ½ pounds carrots chopped
• 2-3 small zucchini cut in half-rounds
• 1 pounds green beans trimmed and cut into 1-inch pieces
• 2 pounds peas shelled
• Parmesan cheese (We didn't have any Parmesan, so I used mozzarella. It was good, but I think Parmesan would be better.)

Instructions

 

• Pour olive oil into a large, cold skillet. I used a 10" skillet, the biggest I have. Add garlic, onion, carrots, and spices. Heat over medium-high heat until onions and carrots are beginning to soften and garlic is fragrant.
• Add green beans and peas, cook until crisp-tender.
• Add zucchini, cook until tender. From start to finish, the oil, spices, and veggies probably cooked for a half hour or a little longer. Near the end, I put the lid on the sauté pan so that the veggies would steam and cook more quickly.
• To serve, spoon warm pasta onto plates.
• Top pasta with the oil and veggie sauce.
• Sprinkle generously with grated cheese.

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