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.
Ingredients
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
Method
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.
Have
a wonderful weekend!
Your
VegHog
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