We haven't been so lucky in the garden department. Last year, it was too shady. This year, we moved June 1st. I wanted to at least do a window pane herb garden, but I was consumed with spur-of-the-moment moving/campaigning details. You know.
But, we are lucky enough to have family members that have big beautiful gardens that like to share....and hopefully they will share their gardening tips when we finally buy our own house.
So we've had an abundance of asparagus, blackberries, sweet corn, squash, cucumbers, zucchini, and now...tomatoes!
But, I have to admit...when you've eaten squash 3 days in a row....it gets a little boring. And don't even ask what my boys have to say about it.
All this week I am going to feature recipes that include fresh garden vegetables. First up...
Zucchini Squash Pasta Toss
1 pound squash, chopped
1 pound zucchini, chopped
1 onion, chopped
fresh garlic, minced
16 oz. whole-wheat pasta (I used spaghetti)
freshly shredded Parmesan
fresh ground pepper and salt
Add oil to a saute pan and throw in the garlic. Saute for just a minute then add the squash, zucchini, and onion. Saute vegetables until tender. Meanwhile, boil pasta until done. Place in large bowl. When the vegetables are done, pour into bowl with pasta (including any the juice!) and toss well with tongs so that the vegetables are evenly distributed throughout the pasta. Top with freshly ground black pepper and salt. Put desired amount into individual bowls or plates and top with chopped tomato, parsley, and shredded parm. This is fabulous with garlic bread! Yum Yum!