I made this last week with the produce we got at the farmer’s market downtown. All of the flavors were so fresh and perfect, so simple and delicious, like a bit of the earth on your tastebuds. I’m sure it would be great with produce from a grocery store, or at least I hope it will, since that’s my usual place to buy veggies. This is my basic veggie pasta recipe, which I use often. I’ll slip in some mushrooms if I have them, or maybe bell peppers, but I always use plenty of garlic and Parmesan.
This is a lot like the first recipe I remember trying out on my own, from a cookbook I got at the checkout counter. I remember my dad tasted it and said, “It’s good, but where’s the sauce?” (We usually had spaghetti with meat sauce, so pasta with sauteed veggies was a new thing for us.) I was proud of it though, and I made my mom take me to the grocery store to buy a tiny bottle of olive oil (“That’s what it says! Not vegetable oil, it says olive oil!”) and dried minced garlic. At that point in my life I had no idea what fresh garlic even looked like. My, how I’ve grown.
Farmer’s Market Pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 baby squash (or 2 small zucchini and 2 small yellow squash), sliced
- 4 ripe tomatoes, diced
- Salt and freshly ground pepper to taste
- 8 ounces angel hair pasta (try whole wheat)
- Freshly grated Parmesan cheese
Heat oil in a medium skillet over medium heat. Add garlic, and saute 1 minute, or just until golden. Add squash and tomatoes, and season with a little salt and pepper. Saute 8 to 10 minutes, or until squash is tender and tomatoes have softened.
Meanwhile, cook angel hair in boiling salted water according to package directions. Drain. Toss angel hair with squash mixture, and add more salt or pepper if needed. Top with grated Parmesan cheese.
Makes 4 servings.