Garden Pasta.

I'm not much of a cook. I'm certainly not a terrible cook but I'm less of a Rachel Ray food-inventor type and more of a I'll  just stick with what I know and cook the same 10 7 meals over and over again type of person. And as a testament to how often I (don't) cook, Chris and I eat a shameful amount of cereal throughout the course of a week. Soooo, if that little intro doesn't make you want to take my recipe advice...

I usually skip over recipe posts on other peoples blogs but I tried out my first ever blog recipe last week with these burritos and they were soooo good! (I added some taco seasoning and fresh cilantro, FYI.) Anyway, I mistakenly planted about six zucchini plants in my garden this year (they were marked as butternut squash plants) and I now have more zucchini than I know what to do with. Though I do enjoy zucchini bread, I'm not a big zucchini fan (as in, I'm not a fan at all) but in my time of zucchini desperation, I decided to try throwing a little garden pasta dish together and whaduyaknow, its actually quite tasty. I've made this pasta four times so far this summer. Its great fresh and even better the next day. Seeing as how its one of the few original food creations that I've made that's turned out well (and fresh off the excitement of the successful attempt at the burritos mentioned above), I decided to try my hand at a recipe post...standing on the counter to take pictures of my food, placing spices in bowls, the whole shebang. I figured even if the pictures and post never came to life, at least I could feel good knowing I gave Chris a good laugh for the night.... I endured a lot of humiliation for that food photo shoot. And so!...

Garden Pasta

Ingredients:
1-ish tablespoons minced garlic
1 large zucchini
1 red bell pepper
1-2 teaspoons roasted garlic and bell pepper seasoning
1-2 chopped sweet onions (I use two. One works too.)
1 can of stewed or crushed tomatoes
1 box of your favorite pasta cooked and drained
1-2ish tablespoons extra virgin olive oil
grated parmesan cheese to taste
salt/pepper to taste
Start off with olive oil, garlic and onions in a large pot. Cook on low heat until onions are caramelized. This is probably the most important step... good caramelization of the onions is really key-this takes aboutttt 30-40 minutes-ish. Add pepper, zucchini and seasoning and cook for 10-15 minutes until the vegetables are good and soft and then add in the canned tomatoes. Simmer covered on low for about 20minutes-ish until vegetables are cooked down and everything looks nice and juicy. Pour sauce over pasta, mix and add salt/pepper to taste and top with (a generous amount ;) of parmesan cheese. Zucchini over-abundance dilemma, solved. 

4 comments

  1. Looks tasty! So I've heard of this happening a lot this year - the seeds being marked totally incorrectly and getting massive amounts of zucchini...seriously no shortage happening in that veggie department!

    Gonna test it out this recipe for sure, thanks for the share! And those sweet potato burritos need to get in my belly stat.

    .:Marta:.

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    Replies
    1. Great news... I just discovered one little butternut squash hidden in the midst of all my zucchini plants! I seriously am soooo excited that at least one little squash plant seed was slipped into the mix! And yeah, those sweet potato burritos are something else.

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  2. This looks yummy! I love pasta so I will be trying! Thanks for the recipe!

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  3. Yummy! I pinned it! Thanks for sharing! :)

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Thank you so much for your comment, I read and appreciate each one!

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