While I was off gallivanting on a mountain vacation last week, Smart editor April Trotter was dutifully keeping an eye on my plants. So I give partial credit to her when I announce to the world: I grew something.
Tonight, those baby tomatoes will get sauteed with summer squash and tossed with pasta in what’s become my go-to summer dish: pasta primavera.
It’s an easy way to make use of all the veggies summer has to offer — aside from tomatoes or squash, you could add in green or red peppers, snap peas, sauteed greens, onions, green beans, eggplant or other in-season picks.
A clove of minced garlic, a sprinkle of Parmesan cheese and a toss with whole-wheat spaghetti, and voila — a meal practically overflowing with garden goodness.
What are you seeing in your garden harvests this week? How are you using that produce in your meal planning? Leave us a comment and share your recipes!