From the Garden: Sauteed Veggie Pasta

We’re back We’re back We’re back We’re back We’re back!!!!  We took a red-eye flight from New York back home, and less than 48 hours later we drove 10 hours to San Diego.  We are finally home and I am officially sick of traveling.  I came home to find a beautiful, humongous garden bursting with fruits and veggies in our backyard (our landlords have amazing greenthumbs).  We have plums, pumpkin, watermelon, tomatoes, tomatillos, zucchini, corn, carrots, beets, cucumbers, peaches, etc. etc.  I am in heaven.   There is so much food I literally cannot pick it and eat it fast enough.  Tonight I had no plan for dinner, so I just went out to the garden and picked what was ripe and then tried to figure out what to do with it.  I ended up with zucchini, tomato, corn, and cucumbers.  I put some olive oil in a pan, added garlic and onion, and sautéed the zucchini, and tomato til they were nice and flavorful.  Meanwhile I boiled some pasta, and added corn on the cob for the last 2 minutes.  I threw it all together with some salt and pepper, tossed in a few sun-dried tomatoes and sprinkled some parmesan cheese on top and we had a perfect meal!  For some reason I never think to put veggies over pasta, but it totally works.  Such a yummy meal and we got so many veggies in!  I also sliced up the cucumber and cut up some honeydew.  Man I love summer.  What am I going to do when all this yummy produce is gone?

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One comment on “From the Garden: Sauteed Veggie Pasta

  1. Krista says:

    Summer is only when you live where things grow. We planted zuchinni, strawberries, peppers, and basil. The only thing that has produce is basil. We wish we lived where we could grow a garden that actually did something. Also, have you heard about boku superfood. We just got a shipment of it and are about to try it.

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