Every summer we look forward to the fresh tomato and zucchini harvest from our garden. Last year, we planted 12 tomato plants, two zucchini plants, one eggplant, one green pepper and a cucumber plant. This was our first big garden. The only thing that grew well was the tomatoes and zucchini but, we are still learning.
Living in the northeast, I am so excited to get the fresh red ripe tomatoes that taste so much better than any other time of year! As a matter of fact, I use more canned tomatoes in the winter because I’m usually disappointed at the supermarket tomatoes. Although, I’m happy with the Compari brand I find at Costco.
Every summer, I make a batch or two of fresh tomato sauce from the garden tomatoes. It is a lot of work but, worth the labor for a flavorful, tasty fresh sauce that I freeze and pull out in the cold winter months to be reminded how tasty the summer tomatoes can be.
I make nice tomato and string bean salads in the summer and am lucky enough to live near a Mennonite family that has a HUGE, thriving garden that sells their beautiful, off the vine and freshly picked vegetables. This is where I get my string beans, among other veggies.
This year, we only planted three tomato plants and only one zucchini plant because we had other new shrubs to water this summer.So, I just threw my zucchini in the food processor for making zucchini bread another time and made this fresh garden vegetable pasta dish along with many other zucchini dishes that I’ll be sharing soon!
This is a simple pasta dish mixed with fresh garden vegetables and serves 2-4 people depending how big you want the portions to be. The prep time is about 10-15 min depending how fast you can chop the vegetables. I always start boiling the water while I’m prepping the vegetables and cooking them so, it is ready. It seems like it takes so long just to boil water. I would say this dish can be prepared in thirty minutes if you parallel prep and cooking time and there are only two pots and a cutting board to wash. Oh, I’m so tired of washing dishes but, who isn’t right? Ah, the simplicity of a nice pasta dish!
Easy Garden Vegetable Bow Tie Pasta
- 8 oz dry bow tie pasta
- 1 small fresh zucchini cut into 1“ cubes
- 1 medium fresh red or green bell peppers cut into ½” cubes
- 1 medium ripe garden tomato cut into 1” cubes
- ½ of a medium chopped onion
- 3 tbs of tomato sauce
- 2 tbs of extra virgin olive oil
- 1 large fresh garlic clove minced
- 2 tbs of grated Parmesan cheese
- In a large frying pan on medium heat, add olive oil, onions and garlic.
- After a minute or two, add zucchini, peppers, tomatoes and tomato sauce and cook for 10-15 minutes stirring so it doesn’t stick to pan. Let stand when vegetables are cooked.
- Cook pasta according to package directions. I always add 1-2 teaspoons of salt to the boiling water.
- After you’ve drained the pasta, add it to the cooked vegetables and mix together.
- Sprinkle grated Parmesan cheese on top, if desired.