Is there any easier time to eat local than in the summer? Nope, there isn’t. This is when eating local is fun. So, as my CSA begins it’s weekly barrage of summer squash and tomatoes, I begin the ardent task of eating them all. Hey, someone has to do it.
Since I am also busy packing up the entire contents of the first floor of my house, I need easy. Really easy. So, I turn to Donna Hay, because if it’s one thing she does best, it’s quick and easy with fresh ingredients. I found the recipe for Tomato and Zucchini Pasta in #49 of her magazines. It was in the back section of her magazine where she gives you 50 quick ideas, not really recipes, but just sort of the ingredients and what to do with them. This was so good and so fresh! I used my new Oxo Good Grips Julienne Peeleron the squash, and I have to say I love it!! The squash stayed crisp, the tomatoes formed a very light sauce, and guess what, I didn’t have any Parmesan cheese! I had every other cheese known to mankind, but no Parmesan, so I left it out, and I didn’t even miss it!
And one final note my peeps, the week I am hosting Presto Pasta Nights!!! That’s right! Send your entry to me at sidewalkshoes2 (AT) gmail (DOT) com and look for the round up on Friday!
Tomato and Zuchinni Pasta
- 1/2 pound spaghetti
- extra virgin olive oil
- 2 garlic cloves, sliced
- 1/2 teaspoon chili flakes (I subbed one fresh sliced chili)
- 2 teaspoons lemon jest (I subbed half a preserved lemon rind, minced)
- 8 oz cherry tomatoes (I subbed regular tomatoes)
- 2 thinly sliced zucchini (I subbed yellow summer squash, julienned)
- lemon juice, basil, parmesan to taste
Heat the olive oil in a frying pan. Add the garlic, chili and lemon zest. Cook for about a minute, add the the tomatoes and the zucchini and cook for another minute. Add cooked spaghetti, lemon juice, basil and parmesan cheese, and salt and pepper. (I also drizzled a little extra virgin olive oil on it at the end to serve).
This will be my entry for this week’s Presto Pasta Nights hosted by MEEEEEEEE.
And it doesn’t get any realer than zucchini and tomatoes in the summer!
And more real food for Two For Tuesdays!