Markets and gardens are bursting with colorful veggies right now. Here are favorite recipes that feature some we find in abundance this time of year- zucchini and tomatoes!
Penne
with Fresh Tomatoes and Basil
Ripe garden fresh tomatoes and fresh basil are the stars of this dish from Simply Vegetarian
Preparation time: 45 minutes Serves 3-4 as a main dish
- Place a large kettle of water on the stove for the pasta and bring to a boil. While waiting for the water to come to a boil, get the following ingredients ready:
6 large, ripe tomatoes, peeled, seeded, and chopped
½ cup (rounded) chopped green onions
1 ¾ cups chopped fresh basil
2 cloves garlic, minced
1 cup freshly grated Parmesan (omit for vegan option)
- Add to the kettle of boiling water:
Salt (1/2 tablespoon per quart of water)
2 ¼ cups of penne or penne rigate shaped pasta (a little more than half a pound)
- Cook the pasta, stirring occasionally until it is tender- about 12 minutes. While the pasta is cooking, heat in a large frying pan over medium heat:
3 tablespoons olive oil
- Add the chopped green onions and minced garlic and stir until onions are soft, 3-5 minutes. Add the chopped tomatoes and cook another 3 minutes. Stir in the chopped basil. Cook just until the basil goes limp- only a minute or so (then remove from heat).
- When pasta is done, drain it well and place in a serving bowl, tossing it with:
2 tablespoons butter (or olive oil)
- Add half the parmesan cheese. Stir. Add the tomato-basil sauce. Serve the remaining Parmesan at the table for those who wish it.
Editor’s note: This is one of my favorite go-to recipes for summer. I often don’t spend the time to peel or seed the tomatoes- I just cut them into wedges! This dish lends itself to adaptation- it is delicious with additions such as kalamata olives, garbanzo or white beans- and fresh oregano. Fresh spinach could be added too, or substituted for the basil (in which case you’d want to adjust seasoning and use some dried basil)
Buon Appetito!
Zucchini Patties
A retreat favorite: a light vegetable burger from Simply Vegetarian
Preparation time: 45 minutes; serves 4-6
- Steam until tender:
2 cups (packed) coarsely ground zucchini
Saute in medium skillet until soft:
2 tablespoons oil
3 green onions (including tops)
- Add to sautéed onions:
2 tablespoons (packed) fresh minced parsley
1 teaspoon dried basil
- Combine in a separate bowl:
1 cup (packed) fresh whole wheat bread crumbs
¼ cup (packed) toasted “sunflower meal”*
¼ cup cooked rice or bulgur wheat
- Stir in:
2 beaten egg yolks
- Combine all of the above ingredients. Beat until stiff, then fold into the zucchini mixture:
whites of 2 eggs
- Drop batter by spoonfuls onto lightly greased skillet and spread to form patties. Brown on both sides over medium heat. Serve with noodles or pilaf.
*To make sunflower seed meal: Toast sunflower seeds in dry frying pan over medium heat, stirring occasionally until browned, then grind in a blender until the consistency of fine meal.
