Saturday, September 3, 2011

Garden Summer Pasta (gluten free, diary free, vegan)

This dish was inspired by our summer garden harvest.  It's a simple meal that takes very little time to prepare and little time to cook.  No fuss with minimal ingredients.  You'll be back outside in no time running through the sprinklers with your kids!  Follow this meal with some refreshing strawberry coconut ice cream or fruit-full popsicles and it's a summer meal to remember! 

-Brown rice pasta (I boil up to 1 1/2 pounds at a time...I love leftovers)
-5 yellow crookneck yellow squash*, chopped 
-2 green zucchini* chopped 
-1 yellow onion* chopped
-3 cloves garlic*
-2 cups cherry tomatoes* cut in half 
-1 tablespoon olive oil or coconut oil  
-2 tablespoons Apple cider vinegar (or to taste) 
-Salt & pepper to taste (start with 1/4 teaspoon) 
-Dash of red pepper flakes (I omit for my children)

How To
1.  Bring a gallon of filtered water to a rapid boil and add pasta with a bit of oil and a dash of salt.  Stir for a bit to prevent sticking 
While the pasta is cooking...
2.  Saute onion with the olive oil for 2 minutes, then add garlic and saute for another minute  
3.  Add the squash and zucchini with a touch more oil and saute for a few more minutes
4.  Add tomatoes and stir to incorporate 
5.  Add apple cider vinegar, stir
6.  Add salt and pepper 
7.  Stir and cover...cook on low until veggies are soft and there is a nice liquidy sauce (taste and adjust seasonings as needed)
Back to the pasta...
8.  When pasta is soft, drain and rinse with clean, cool water  
9.  Add pasta to large bowl and incorporate your sauce
10.  Add dried or fresh parsley, red pepper flakes...and always adjust seasoning as needed

*All these foods are super easy to grow in any garden!  
 Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Friday Food Fix, Potluck Party Friday 

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