Garden to table pasta? Yes please! My cherry tomatoes are exploding in my garden right now, so I thought let’s try a new recipe. I also had some corn and zucchini from the farmers market that needed to be used. This was the perfect recipe to use fresh vegetables from the garden or farmers market. Scroll down to get the recipe for this garden to table pasta.
Garden to Table Pasta
Anyone else loving all the fresh produce in Michigan right now? I have a ton of tomatoes and I finally got a zucchini from my garden today. This recipe is really versatile depending on what veggies you have in your home garden or from your local farmers market. Obviously you’ll want to use tomatoes in this recipe to create a homemade marinara sauce. But the other veggies can easily be replaced with whatever you have on hand.
I really like roasting the corn and zucchini to create a caramelized flavor. If you don’t want to roast these veggies you could also cook these veggies on the stovetop. Because I love a little spice I added crushed red pepper flakes to the tomatoes. This is totally optional but trust me its really good!
Garden to Table Pasta
Ingredients
- 1/2 lb Rigatoni Pasta Any pasta will work in this recipe
- 3 tbsp Extra Virgin Olive Oil
- 1 1/2 cups Cherry Tomatoes Cut in half
- 1-2 cloves Garlic Minced
- 1 ear Corn Cut from the cob
- 1 Zucchini Chopped
- 3/4 Fresh Basil Leaves
- Salt
- Pepper
- Crushed Red Pepper
- Parmesan Cheese
Instructions
- Start by roasting the zucchini and corn. Preheat your oven to 450 degrees F. On a baking sheet add the chopped zucchini and corn. Drizzle with 1 1/2 tbsp of extra virgin olive oil and some salt. Roast for 15-20 minutes or until the zucchini and corn have browned slightly.
- In a large saucepan add the remaining 1 1/2 tbsp of extra virgin olive oil. Add the cherry tomatoes and cook for 5-10 minutes. Add the minced garlic and cook for a remaining 10 minutes. You want to make a sauce out of the tomatoes.
- In a medium pot bring water to a boil. Add some salt to the water and then add your pasta. Cook al dente.
- Add the roasted zucchini and corn to the tomatoes. Add the basil to the sauce.
- When the pasta is done cooking add it to the vegetables along with a little pasta water to make the sauce come together. Add a dash of salt and pepper to taste. Also it's optional to add some crushed red pepper if you want some heat.
- Serve the pasta with a little drizzle of extra virgin olive oil and parmesan cheese on top (optional). Enjoy!
I hope you enjoy this pasta recipe! If you liked this recipe be sure to try this lemon pasta. Cory and I really enjoy making this pasta on weeknights with fresh lemons and basil.
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