Tuesday, July 12, 2011

What do I do with all these garden veggies?!? (recipe)

So you put in the time to pick the perfect seeds or plants and painstakingly planned, dug, planted and kept critters and weeds out of the way. You get your first crop and are thrilled!!! Then.... you start to get so many tomatoes you are actually seeing red. (Don't even get me started on zucchini :) )

I found the perfect recipe that uses 5 (or more) different veggies and is delicious. An added side bonus is that the kids gobbled it up without realizing that it contained so many things that were actually good for you. I don't know about you but it tastes even better to me due to the fact that I know where it came from and it was as fresh as it gets!

I can't wait to try it with shrimp....yummy!

So here you go....enjoy!!

Garden veggie pasta
  • 1 (16 ounce) package pasta (any type will do )
  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 4 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/2 red bell pepper, cut into strips
  • 5 roma (plum) tomatoes, chopped (or a can of diced tomatoes)
  • 1/4 cup fresh basil leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1 cup finely grated Parmesan cheese/ mozzarella
  • 1 lb of chicken diced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook diced chicken until cooked through. Add onion, garlic, zucchini, yellow squash, mushrooms, bell pepper, and chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and 1/4 cup olive oil. Mix well, and heat through. Sprinkle top with Parmesan or shredded mozzarella.