It's not fall! Hello! The autumnal equinox isn't until September 22nd, so we can all just chill the heck out. Why do we insist on rushing the seasons in? I mean, I'll admit I have orange mums out front and a scarecrow gawking at our passersby, but I'm not going around saying Oh fall, I'm so glad you're here! Even Jeff's already talking about when he'll start growing his beard - October 1st he says.
Whatever, since it's still summer I thought I'd share the delicious, light and healthy meal I made last night before heading out to book club. My house reeked of garlic for 24 hours (and yours will too) but it's worth it. First you'll need to head over to your local farmer's market and snatch up some veggies. There's still plenty!
what you'll need:
1.5 lbs of linguine
1/2 cup EVOO
6-8 cloves of garlic, minced
2 zucchini, halved and chopped
2 small bell peppers cut into strips (I had one yellow and one red)
1/2 cup cherry tomatoes, halved
a large handful of fresh basil
sea salt
pecorino romano cheese
instructions:
Get your pasta water boiling and cook according to box directions. While it's going, heat your oil to medium. Add the garlic and sautee for a few minutes. Add the zucchini and peppers and sautee on medium-low for about ten minutes. Add the cherry tomatoes the last few minutes. Add your sea salt - be pretty liberal. Remove from heat and toss in torn basil. Combine with the pasta and add the cheese on top. Enjoy the last few weeks of those summer veggies!
(I found that having fresh basil and parsley in pots this summer was an awesomely cheap investment - I actually used both of the plants quite a bit, and they're still going strong!)
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