Farmers Market Fare 9
We’re into early summer, now, and I know this, not by the rise in temperature, but because we’ve gotten the last bit of asparagus for the year and the first of the summer squash. Summer squash is one of the most prolific of vegetables, always seems like there are more squash each week than I have recipes for them. Here’s a creative way to use that abundant basil, the first tomatoes and your burgeoning crop of summer squash:
Squaghetti
1 large, long-shaped zucchini, leave peel on, prepare as above
1/2 pound spaghetti noodles
1/3 cup basil pesto (recipe)
1/4 cup grated parmesan
1 cup roasted tomatoes (recipe)
Prepare zucchini strands and place in a colander. Boil water for pasta. Before you place the spaghetti in the water, put the colander in and blanch the squash for 1-2 minutes. Remove from the water, set aside to cool. Cook pasta.
When the pasta is cooked, Drain and add the hot pasta and pesto in a large bowl. Gently fold in the squash strands as they will be more delicate. Top with the tomatoes and the parmesan. Now, let’s see ‘em pick the green vegetable out of that dish! Actually, they won’t bother. The strands mix well with the other flavors
More seasonal recipes in this week’s carnival after the jump.
