Summer gardens can give an amazing abundance of produce all at once, and it can be a lot to use and preserve it all in the span of just a couple of months. I typically can and freeze as much fresh produce as is possible for Winter, but it’s always nice to have a few quick recipes to use your harvest as is comes. We made zucchini bread for days and barely made a dent in our harvest, but this recipe is great with both fresh and frozen zucchini, and I’ve got plenty of both!
I’ve also been hearing a lot of buzz about meatless Monday’s lately; how good it is for our environment to eat a little less meat and stop supporting confinement factory operations. Over the last year as a family we’ve been incorporating vegetables into our diet more and slowly eating less meat, so although I don’t follow Meatless Monday’s to a tee we do have meatless meals several times a week. So whether you cook Meatless Monday’s every week or are just looking to shake things up, here’s a quick dinner recipe that will help get more veggies in your diet and is ecologically conscientious.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients – Serves 4-6
half of a box or bag of Organic Whole Wheat Pasta
4 cups shredded zucchini, about 2 medium
2 cups chopped or cheery tomatoes
3 Tbsp Kale Pesto or regular Pesto
1 1/2 tsp salt, plus extra for boiling water
3 Tbsp Grass fed Butter
1 Tbsp Dried Basil
1 Tbsp Balsamic Vinegar
5-6 cloves of garlic
Parmesan cheese for garnish
If you have other veggies from your garden you want to add, go for it. I’ve cooked this recipe with chopped asparagus, onions and chopped kale. I know a big veggie pasta dinner doesn’t sound like everyone’s cup of tea, but my picky little eaters ask for seconds and thirds so I promise this recipe is worth a try!
This dinner is really easy to make so it’s perfect for a busy weekday night and you don’t have to worry about dishes with this one pot recipe.
Step 1. Heat six cups water over high heat in a 2 quart or larger pot. Add a dash of salt and olive oil to your water. Once boiling add your package of spaghetti or pasta to boiling water and cook until tender. Drain pasta set aside.
Step 2. While pasta is in the colander grate zucchini and chop tomatoes, add to same empty pot along with salt, olive oil and balsamic vinegar. Heat over medium until zucchini are tender.
Frozen or fresh veggies will release plenty of water for cooking and the vegetables should be done once all the water has simmered off.
Step 3. Turn off burner, toss pasta and kale pesto with vegetables. Top with a heaping scoop Feta cheese and serve.
*For Spaghetti squash variation cut one spaghetti squash in half, scoop out seeds and lay open side down on a baking sheet. Poke several holes in your squash and roast at 400 F for 45-50 minutes or until tender when poked with a fork. Once the squash has cooled slightly scoop out the insides and use in place of pasta.
We’ve been making this at least once a week and still have a ridiculous abundance of zucchini. What’s your favorite zucchini recipe to use up your summer harvest?