Summer Supper recipe

I’ve been on hiatus for a while…many loose ends to tie up with the end of the school year. But, now that I’m on vacation, I hope to be back to my more regular schedule of blogging weekly!

It’s very exciting to me that suddenly I’ve found myself in the midst of the summer produce bounty.  It starts with strawberries…and then, Bam!  Cherries!  Blueberries!  Blackberries!  Peaches…soon!!!!!!! (peaches = nectar of the gods, IMHO)

One of my students gave me the absoulte best end-of-year gift: a bag of local produce. While all of those “#1 Teacher” products are great and heart-warming, the way to this teacher’s heart is through her stomach.  Yummmmmm.  It has fed me well.  As those of you with subscription shares know, it’s a grab bag of delicious, perfectly ripe produce…and you need to figure out quickly how to consume it quickly while it maintains peak freshness.  Here’s a recipe that you might be able to use and enjoy for a quick summer supper–nothing novel, but an idea if you need one :o).

Basil-Veggie Pasta–25 minutes prep, feeds 4-6

  • One zucchini squash, sliced and quartered
  • One yellow squash, sliced and quartered (patty pan would also work for either of the squashes, or in addition to)
  • 3/4 cup cherry tomatoes, sliced in half lengthwise (the Sungolds we’re featuring are my favorite variety)
  • clove of garlic, pressed or minced
  • olive oil
  • angel hair pasta, about 1/3 pound
  • 3.5 oz (half of the container) Planet Earth Diversified Basil Pesto (honestly the best pesto I’ve had…and I made my own last summer, which can’t compete!)
  • Cheese for topping, such as Parmesan or mozzarella or Jumpin’ Jack Italian Blend from Mountain View Farm, when it’s back in stock!
  • Optional: grilled or skillet-cooked sliced chicken or Italian sausage

Set a large pot of water to boil for the pasta.

Heat 2 tbsp. of olive oil in a large skillet on medium-high heat.  Add the garlic, cook until the aroma bursts through.  Reduce heat to medium.  Add the sliced and quartered zucchini and yellow squash.  Cover and cook until mostly tender, stirring so as to not allow the bottom layer to brown.  Add salt if desired.

When the water boils, add the angel hair pasta and cook according to package directions.

To the skillet with the veggies, add 2 more tablespoons of olive oil and half of the container of basil pesto (3.5 oz), about half a cup.  Stir to combine.  Toss in the halved cherry tomatoes to cook briefly when the pasta is about to be drained.  When draining the pasta, reserve about a half-cup of pasta water in the pot with the water.  Dump the pasta and remaining water into the skillet with the veggies and pesto.  Cook for a minute more, stirring to combine.  Remove from heat and serve. Optional: Toss in cooked chicken or Italian sausage.  Garnish with cheese if desired.



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