Kitchen Sink Summer Pasta

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I don’t know what it is about summer veggies from the garden. I seriously could eat this and/or my Kitchen Sink Pizza daily. Why kitchen sink? Well because these meals are the epitome of “anything but the kitchen sink is used”. This pasta normally happens on a Friday night when my fridge is empty and all of my produce from the garden is preserved in some way for the week. So I have a mini panic and run out to the garden and scrounge up anything and everything that has just ripened in the afternoon sun.

I actually also do this in the winter the night before grocery shopping day to clean out my fridge!! It’s frugal, simple, and easy. Three of my favorite things!!

So really, this isn’t so much a recipe since you can use anything you have on hand. Don’t have fresh tomatoes? Throw in some canned!! Have some frozen asparagus? That would be great with peas and mushrooms!!

Here is what I had on hand tonight!!

1 Zucchini (cut in chunks)

1 Summer Squash (cut in chunks)

1 handful of pear and cherry tomatoes (some cut and some left whole)

1 handful of basil (I’m obsessed with basil so you may want less. Although I think that would be CRAZY of you!!)

1 heaping tbsp. of minced garlic (I have a garlic obsession as well so apply suggestions from above!!)

1 tbsp. Organic Extra Virgin Olive Oil

5 big handfuls of your favorite shaped organic pasta (No I don’t measure!! Wait….. You mean you measure pasta?). I use Trader Joe’s Quinoa Brown Rice Pasta so I can get a gluten free complete protein in.

Optional: 2 tbsp. nutritional yeast (for my vegan friends) or Parmesan cheese

Dirtections:

*Start pasta water on high to boil. I always salt my pasta water with pink Himalayan salt. Actually that’s the only kind of salt I use 🙂

*Warm olive oil in a sauté pan and add zucchini and summer squash to cook for about 5 minutes

*Add tomatoes and sauté for 3-5 minutes

*At the very end stir in minced garlic but be careful not to burn it

*Strain pasta and dump directly over cooked veggies.

*Julienne or mince your basil and sprinkle that over and Season with Salt and Pepper!!

*I also stir in some nutritional yeast for added B12 and protein

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Abso-freakin-lutley Delish and only takes 10-12 minutes to make. Gluten free and vegetarian or vegan. How can you go wrong with this? Well my meat-eating husband would tell me where I went wrong but I’m not asking him!!

Enjoy Friends