10 September 2016

Vegetable garden pasta

The summer holidays are over for now and returning to work has been fairly painful as always. But the good thing is that I still have loads of veggies to harvest from my balcony and can make fresh weekday meals with them, like this humble vegetable garden pasta dish. All veggies in this recipe are home grown by me apart from the onion and garlic. I really like my flat summer squashes or courgettes this year. They look cute and make a nice addition to many dishes. Same goes for the chillies. It's an incredibly satisfying feeling cooking with mainly own produce. Late summer is so great going over to my favourite season autumn!

Have a look at the recipe below.


1 onion
2 garlic cloves
1 red pepper
2 small pattypan squashes
2 small chillies
4 tomatoes
Olive oil for frying
Salt to taste
Black pepper to taste
Fresh basil leaves
Fresh courgette flowers
Grated cheese for sprinkling on the top
300 g fresh regular and spinach strozzapreti pasta


Chop the vegetables into small pieces and cook them in olive oil in a hot pan for a few minutes. They should be a little bit cooked, yet still firm. Season the mix with salt, pepper and basil.

Boil the pasta until al dente and combine it with the veggies.

Sprinkle the fresh courgette flowers and cheese on the top and enjoy.

I'm sharing this recipe with Chris at Thinly Spread blog and the Pasta Please! cooking challenge.

Have a wonderful weekend!

Your VegHog

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