Garden Fresh Pasta

garden fresh pasta

4 days from now, friends, barring no major problems, I will be holding our sweet new baby boy  in the hospital (or at home if for some very unlikely reason he decides to come sooner).  But today I am at the house on our last weekend at home before we become a family of four and am finding myself stir crazy, because for the last couple of weekends we have made no plans just in case he came early (not my kids)…….not to mention that I am ridonculously uncomfortable.  I really don’t think it matters the position, because there is absolutely no getting comfortable no matter what position I get in.  Generally when I have some extra time at home on the weekend I head to the kitchen to cook and create recipes for this blog, so that is just what I did today despite moments of kicks, contractions, back pain, even leg lifting butt spasms….what the hell?!  I cranked up Pandora and started working the mountain of fresh vegetables and herbs that are piling up from our garden that is fully coming to harvest this week.

I had zucchini, ripe heirloom cherry tomatoes, eggplant and green bell pepper on hand from our garden.  I also brought in fresh rosemary, basil, garlic chives and thyme and with a box of angel hair pasta and a renewed sense of “the simpler the composition, the better the dish” thanks to my recent interview with one of Nashville’s finest chefs, I created a really fantastically fresh lunch.  I threw it all together with the help of some “good” first press olive oil I have been wanting to use as well as a “dash” of dry white wine and a small pat of butter.  It felt great to create a dish that nearly all ingredients came from our own gardening hands and, of course, I felt a large sentiment considering it was our last meal big meal at home while our new family member is in his final moments of growing.

I topped off the dish with some Parmesan cheese, but it still lacked one dimension of flavor, so I chopped up some Kalamata olives and it was perfect!!! I like to think that this little guy will be as regimented as his silly mommy, which is why he won’t come any sooner than his “planned” date of world entry, so for that I am pretty thankful that we got one last family day together before we are fully embraced in the baby world of Baker!

Garden Fresh Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Garden Fresh Pasta

Ingredients

  • 1 medium zucchini
  • 1 medium eggplant
  • 1 medium green bell pepper
  • 1 small sweet yellow onion
  • 1 tablespoon good olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pint - 1 pint cherry tomatoes
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon olive oil
  • 1/2 pound angel hair pasta
  • 1/4 cup finely chopped fresh herbs (i.e. rosemary, basil, garlic chives, & thyme)
  • 1/4 cup good olive oil
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup Kalamata olives, cut into fourths
  • Kosher salt & pepper to taste

Instructions

  1. Preheat oven to 425 degrees F. Chop zucchini, eggplant, bell pepper and yellow onion and place in a large bowl. Toss with olive oil, salt and pepper. Line a baking sheet with aluminum foil and spread vegetables over foil. Place in oven and cook 20 minutes or so or until vegetables are tender, turning every 5-6 minutes. Remove from oven.
  2. Cut tomatoes in half and place in a bowl with garlic. Add a small drizzle of olive oil and toss to coat. Heat a saute pan over medium heat. Add tomato mixture and saute for 4-5 minutes, tossing frequently as to not burn garlic or tomatoes. Remove from heat.
  3. Chop herbs finely and place in a bowl.
  4. Bring a large pot of salted water to a boil (I added chicken granules for a little more flavor). Add pasta. Cook pasta about 7-8 minutes or until al dente. Remove pasta from water and place in a large glass bowl. Add olive oil, butter, white wine and herbs. Toss to coat.
  5. Add roasted vegetables, sauteed tomatoes and garlic , and chopped Kalamata olives. Top with Parmesan cheese and season with salt and pepper to taste.
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