A few weeks ago I was faced with "dinner dilemma". You know...I didn't want to make what was scheduled and was missing one ingredient to everything that sounded good. I was by myself and just when I was content to eat from the cereal stockpile I decided to check the status of my garden.
I know what you are thinking right now...I had all kinds of beautiful, juicy, ripe tomatoes waiting for me. Well, the story didn't go exactly like that...
I had a fresh zucchini and I was really wanting to make this pasta that I had been dreaming of. A trip to the garden (if you can call a 2x2 foot plot of land a garden?) brought me disappointment as I had no squash and no ripe juicy tomatoes, just lots and lots of green ones. My neighbor, with whom I have major garden envy, came out with a bag of summer squash and tomatoes just for me.
As I skipped inside I was so full of joy for I know could make this fresh summer pasta. The only thing I lacked was fresh garlic, but garlic powder worked just fine.
1 box angel hair pasta
1 zucchini, diced large
1 summer squash, diced large
5-6 fresh tomatoes
1/3-1/2 cup plus 2 tablespoons olive oil
2 cloves of garlic, crushed (or 1 teaspoon garlic powder)
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried basil
Cook pasta according to box directions. Heat 2 tablespoons olive oil in a large skillet. Saute zucchini, squash, and garlic in olive oil just until vegetables are cooked. Cut tomatoes in half and squeeze juice in a bowl. Dice the tomatoes and add to the juice. Add tomato mixture and basil to sauteed vegetables. Add pasta and olive oil to your liking. Mix in 1/4 cup Parmesan cheese. Stir until mixed well. Top with the remaining 1/4 cup Parmesan cheese.
This post is linked to Ultimate Recipe Swap at www.lifeasmom.com