It’s Garden Vegetable Cooking Season

We had a long cold spring. Due to that, my garden went in a little later than I wanted, but it’s finally starting to produce. That means I have my self imposed rule of having to eat the majority of things from the garden at each meal. I made a crustless spinach Quiche with the last of my spinach for breakfast. I had an arugula salad with basil for lunch and I made zucchini pasta for dinner.

The pasta was inspired by something I saw on TV last year. I can’t remember the show, but I did remember the dish because it used a lot of zucchini. So I made it tonight and it was simple and yummy.

Four zucchini – grated in the Cuisineart

4 T. Butter

4 big cloves of garlic -minced

Sprinkle of red pepper flakes to your taste

8 oz. Linguine

Big handful of basil- cut into ribbons

Parmesan cheese

Put the butter in a big frying pan and melt it. Add the garlic and cook for one minute. Add the zucchini and cook, on medium high heat for at least 20 minutes. You want to render all the liquid out. Stir it often and don’t let it brown. Sprinkle with red pepper flakes.

Boil the pasta and take a half a cup of the pasta water and add it to the zucchini and stir it around. Add the pasta and toss well. Top with basil and Parmesan.

You could make it vegan with olive oil and that nutritional yeast in place of the butter and cheese.