It might seem like summer is only a memory now, but we’ve still been enjoying so much deliciousness from our October harvest. We’ve had a warm fall with many happy sunny days, fooling us into believing summer hasn’t left yet. My last post, Old Woman’s […]
Today is the first day that feels like fall. It’s a cool, misty, sweater-wearing, tea-sipping, stew-eating, book-cracking, back-to-school kind of morning. It’s also the season of preserving: fermenting, freezing, and seed-drying. Not to forget eating too! I’ve been a little quiet on the blog lately […]
Oooo baby summer is here! Like, major summer. 30+ degree summer. Yikes. I’m away from home for a week or so and I’m a little worried about what I may come back to when I return home. I’m fully expecting monster zucchini and a plethora of green beans, both of which I can use to make this yummy, fresh summer harvest pasta primavera.
I’m loving the variety of pole beans I grew this summer. They are Rattlesnake pole beans from Metchosin Farm. In my last post I shared a picture of a lovely lady bug (lady bird beetle) exploring a pretty purple bloom on these pole beans. But it’s not just the flowers that are pretty; the beans themselves have unique purple and green speckles.
This summer harvest pasta primavera is packed full of garden ingredients that are in abundance this time of year: zucchini, beans, tomatoes, basil, onions, and garlic. In this recipe I used frozen black cherry tomatoes that I grew on my deck last year. Cherry tomatoes are easy and sweet in this recipe, but you could easily use chopped roma tomatoes instead.
You can see in the picture below how one of my garden beds is coming along. This bed includes both the sweet basil and beans that are included in this recipe.
Summer Harvest Pasta Primavera
Summer Harvest Pasta Primavera is a fresh, easy, and healthy garden supper.
- 1 Tbsp extra virgin olive oil
- 1 large sweet onion Walla Walla
- 2 cups zucchini chopped
- 3 cloves garlic chopped
- 2 cups cherry tomatoes
- 1 cup green beans chopped into 1” pieces
- Salt and pepper
- 1 Tbsp white balsamic vinegar
- ½ cup white wine
- ½ cup fresh basil roughly chopped
- ½ cup Parmesan freshly grated
- 1 lb pasta (I used whole wheat spaghetti)
Bring large pot of water to boil for pasta.
Heat olive oil in large pan or dutch oven over medium heat. Add onion and zucchini; saute until tender, about 8 minutes.
Cook pasta according to package directions, just under al dente (it will finish cooking in the pan).
Add garlic, cherry tomatoes, beans, salt and pepper, balsamic, and wine. Saute 8-10 minutes, until tomatoes are well broken down and wine is partially evaporated.
Drain pasta and add it to the vegetable mixture. Toss well and cook 1-2 minutes until the pasta is done and has absorbed some of the delicious liquid.
Remove pan from heat and stir in basil and Parmesan cheese.
Serve sprinkled with more Parmesan and a cold glass of white wine.