Garden Pasta

September 29, 2009

I just got back from a long trip.  Which normally would mean, head to the grocery store before we can make dinner.  But I had to water the garden…

In the garden, I grabbed two zucchini and three tomatoes, five basil leaves and a few sprigs of oregano. 

I win, no grocery store!

Garden Pasta:

Two cloves of garlic (from last weeks farmers market)
1/4 onion (from last weeks farmers market)
chopped basil (garden)
fresh oregano leaves (garden)

Dice two zucchini (garden) into small cubes and add to pan, sautee until zucchini is browned.  Reduce to simmer.

Dice two roma tomatoes (garden) and add to the pan.  Simmer for about 5 minutes.  Juice will form in the bottom of the pan.

Salt and pepper to taste.

Serve over pasta. (dried pasta, from pantry)

Added bonus:
I had a 3 week old hunk of jicama from the farmers market.  Would you believe it was still good!  I shredded it and tossed with poppy seed dressing and dried blueberries.  Totally didn’t go with the meal, and wasn’t necessary cuz we had more than enough pasta, but it tasted good!


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