I had friends over on Sunday and by request, made a garden fresh entrée. The advantage with this type of dinner is, it is quick and easy to prepare while guests are there. We had pleasant conversation as I put it together, which from start to finish was less than 20 minutes.
I apologize in advance, I have no photos of the final dish because I was having such a good time I completely forgot to even get my camera out.
Garden Fresh Pasta
- 4 tomatoes
- about 4 basil leaves (or 1/2 tsp dry)
- 12 oz linguine
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1 green pepper (or red or orange as desired), chopped into large pieces
- 2 zucchini, cubed
- 1 large eggplant, cubed
- 2 cloves garlic, crushed
- 4 tomatoes (I used a variety from my garden and my friends’ garden), chopped into large pieces
- 1 tbsp chopped fresh basil (or 1 tsp dry)
saucepan, skillet, large pot
Blend 4 tomatoes and 4 basil leaves together until smooth and add to saucepan. Bring to a boil, reduce heat and let simmer while prepping the remainder of the dinner.
In large pot, cook pasta according to package directions, to al dente. Drain, but don’t rinse.
In skillet, heat 1 tbsp of oil, add onions. Saute for a minute and then add peppers. Stir occasionally until they are softened and onions are translucent. Add additional tbsp of oil, once heated, add garlic, zucchini and eggplant. Saute until tender. Finally, add tomatoes and basil, cook for one to two minutes and then add the tomato mixture from the saucepan. Stir together gently and bring to a low boil for about 1 minute. Serve over pasta.
I served it with grated Parmesan, tossed salad and fresh baked bread
Go wild and add whatever fall garden vegetables you have on hand….