Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Sun-dried Tomato Pesto Pasta with Fresh Tomatoes and Sautéed Zucchini and Summer Squash

Posted Sep 22 2008 10:22am
Well, I took a half day from work. We got all of our gardening supplies, transplanted peppers, an avocado tree, some wheatgrass for the kitties, and sowed a wheat/barley/oat grass mix in a small pot for them. We wanted to transplant the One Ball squash today too, but the pot is huge and we are trying to figure out some sort of "back-up drip pan". Sometimes they get overwatered, even the ones with the little catchment trays, but when you've overdone it, you've overdone it, and since the plants are going to be set on or near carpet, we wanted back up. We'll either think of something or get a different container. That one may have to be strictly "outdoors".

Anywho, after these and some other tasks were attended to, I figured I could try to catch up a little bit and do one of the three recipes I have in "backlog" to post about. In case you've all been wondering where all the basil and pasta were going (and I know how much you have), one word, pesto! This is just one of the variations we've been playing with, nothing special. Simple, fresh, and yummy - you can't beat that.

Just a reminder of the produce legend:
no asterisk = grocery store
* = farmer's market
** = CSA
*** = Container or Community Garden















This is another one of those things that nobody would eat if they only ate pretty things. :-)

Sun-dried Tomato Pesto
Makes about 1 cup

2-3 cups fresh sweet basil *
1/3 cup of walnuts
1 jar of sun-dried tomatoes, drained
1/2 cup good olive oil
6 cloves of garlic, peeled *
a couple of pinches of fresh black pepper

Combine everything in a food processor until smooth and well blended.















Sun-dried Tomato Pesto Pasta with Fresh Tomatoes and Sautéed Zucchini and Summer Squash

penne pasta *
1/2 large zucchini, chopped ***
1/2 large yellow summer squash, chopped **
1 tsp safflower or coconut oil
3-4 large tomatoes, chopped * and ***

Cook pasta according to package directions.

Heat 1 tsp safflower or coconut oil in a small skillet. Add the zucchini and squash and cook for about 10 minutes or until well cooked.

Toss pasta with a few tablespoons of the pesto (or to taste), then toss in the fresh tomatoes, zucchini, and squash.

Yum! I'm glad it is almost dinner time here!

'Til next time.
Post a comment
Write a comment:

Related Searches