Happy Friday, friends! I am in complete denial that summer is winding down and that it is Labor Day Weekend. I like fall, but I'm not ready for it yet! This pasta recipe is the perfect way to savor the last bit of fresh produce from your garden or the farmers market. I came up with this recipe a few weeks ago because I wanted to use up a zucchini and summer squash and I had a few tomatoes from my Mom's garden. I made it again the week after because I liked it so much.
- 12 oz, pasta of your choice (I used whole grain elbows; bow ties or another bite-size pasta shape would be great as well)
- 2 TBS olive oil
- 1 clove garlic, minced
- 2 small to medium zucchini, sliced and cut in to halves or quarters
- 1 medium summer squash, sliced and cut in to halves or quarters
- 3 medium homegrown tomatoes, sliced in wedges
- 3 TBS kalamata olives, sliced (omit if you don't like olives)
- 1/4 cup crumbled feta (or goat cheese, if you prefer)
- salt & pepper, to taste
- herbs for garnish; I used basil and flat leaf parsley
1. Bring a large pot of water to boil. Add pasta and cook according to package directions or al dente.
2. While pasta is cooking, heat olive oil in sauté pan. Add garlic and cook for a minute or two. Add zucchini and summer squash and cook for 3-5 minutes over medium heat. Do not cook too long or the veggies will become mushy (and nobody likes mushy zucchini!). Season with salt & pepper.
3. Add tomatoes and continue cooking. Tomatoes will break down a bit and soften up. Add olives and stir to combine all ingredients.
4. When pasta is finished cooking, drain and add to sauté pan. Keep heat on low and stir to combine all ingredients. Remove from heat and dish out. Top with crumbled cheese and herbs and drizzle with a small amount of olive oil, if desired. Enjoy!
Now, go grab some veggies from your garden or the market, and make this delicious pasta!