If your garden is anything like mine, I’m overwhelmed with produce. Right now, I have a ton of squash, cucumbers, tomatoes, and green beans in a salad bowl on my counter, which means that it’s time to get creative.
Pasta is a great way to utilize veggies and pretty much everyone loves it (plus, adding cheese to the dish may be a way to get the kids to finally eat their veggies without complaining).
In a large skillet, warm 2T of EVOO (roughly twice around the pan if your bottle has a topper) and garlic (do this to taste, but I usually start with a clove or two, depending on the size of the cloves). Sautee veggies of choice – broccoli, zucchini, peppers, cauliflower, squash, etc. – until fork tender. Add diced tomatoes and capers (again, to taste) and toss in a couple of bay leaves. Let simmer for about 20 minutes. Add salt and pepper to taste.
Add veggies to pasta – I like to use whole wheat penne. Top with grated parmesan or mozzerella and enjoy!
On a totally unrelated note, for those who enjoy reading my restaurant reviews, go to the TasteCasting site to check out my review of Sugar Inc. Cupcake and Tea Salon in Old Dublin.
So Many Flavors, So Little Time! 