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Garden pasta

August 26, 2017

 

It's fun concocting my own recipes in an effort to use as many veggies from the garden as possible. This version of garden pasta has become one of my favorites. 

 

Step 1: Blend tomatoes, garlic, and a jalapeño. Pour the sauce into a pan, and add fresh herbs--rosemary, sage, thyme, and oregano. Sprinkle some salt to speed up the cooking process. 

 

Step 2: Grill sliced squash and zucchini.

 

Step 3: Keep the grilled squash and zucchini on a side. Sprinkle some ground bell pepper on top.

 

Step 4: Use the heat of the pan to grill onions.

 

Step 5: Grill sliced eggplant.

 

Step 6: As the sauce cooks, add slices of carrot.

 

Step 7: Add fresh green and yellow beans.

 

Step 8: After the beans and carrots have softened a bit, add the grilled veggies and toss in the sauce in the pan.

 

Step 9: Add boiled pasta and toss.

 

Step 10: Add chopped basil, lots of it.

 

Step 11: Sprinkle a good amount of mixed nuts and seeds on top, and then toss everything together again.

 

Step 12: Add cheese. I prefer feta and goat cheese.

 

Step 13: Enjoy! :)

 

Here's another version of the same dish, with cherry tomatoes tossed in with spaghetti pasta.

 

 

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