Guys. I’ve been a little lazy when it comes to cooking these days. I’m already lazy in the summertime with dinners in general so add to that my current state and what do you get? Four hungry kids.
Don’t worry. We still feed them. But sometimes some TJ’s chicken drumettes and a salad is all that’s on the menu. Last night, however, I decided to actually cook dinner and I’m so glad I did. I had picked up some veggies at our local farm and doing that always inspires me to do something delicious with the fresh finds. So here it is. Add or subtract as you like… it isn’t a strict follow-the-recipe sort of recipe.
Pasta with Summer Vegetables
(serves 6-8)
1 1/2 lbs. linguine fini (or another thick-like pasta to hold the sauce)
1/2 cup or so of extra virgin olive oil–be liberal
6-8 cloves of garlic, chopped–more or less as you see fit
2 zucchini, halved and chopped
2 summer squash, halved and chopped
1/2 cup to a cup of cherry tomatoes, halved
a large handful of fresh basil
sea salt
pecorino romano cheese, freshly grated
1. Heat your oil on medium. Add the garlic and sautee for about five minutes until the oil is good and flavored. Careful not to burn the garlic.
2. Add your squash and sautee on medium to medium low heat for ten minutes or so.
3. Add the cherry tomatoes for the last few minutes. They’ll get all wrinkly and release their juices.
4. Add freshly ground sea salt–be liberal here as it’s pretty much the only seasoning.
5. Remove from heat and add your chopped basil.
6. Meanwhile, you should have your linguine cooking. Once it’s done, throw it all together. Hopefully you used enough olive oil & garlic to really coat the pasta.
7. Add freshly grated pecorino romano cheese (more of a kick then parm) or Locatelli as you like.
Voila. You’ve got yourself a summer meal.
Here’s another delicious variation if you like as well!
It was soooo good. My house still smells like garlic and I kind of want to make it again. Right now.
That looks so yummy!
I officially want to eat that right now… even if it is morning.
Yum!
Sidenote: I read that garlic is supposed to flavor your breastmilk so that it's extra delish to the baby.
And your breath so that it's not to Steve.
Take your pick.
Yum!! Is it acceptable to eat pasta for breakfast??
Great recipe! All of our veggies are coming in from our garden so I may just have to make this!!
yummy! i got some of those golden summer squashes from our farmer's market. they are gorgeous.
you are a little chef!
looks so delish!
MMmm! I was going to demand you bring me dinner, but I should probably bring you dinner.. you know, since you're pregnant and all 😉
Also, thank you for letting people know they shouldn't burn the garlic. 🙂
@drea, you never know. people are foolish these days.
That's funny – we had almost the same meal last night! It was amazingly delicious, and so fresh. The super fresh peas from my CSA were amazing.
This looks so yummy, definitely stealing your recipe!
That looks sooo good! I'm going to make that this weekend for sure.
delish. love scent 'o' garlic. those veggies look incredible.
I've been doing the same type of dinner (but with quinoa instead of pasta) lately. So yummy! And your photos are beautiful, Bridget!
Yummy! Can you ever go wrong with summer vegetables, garlic and pasta?
Don't feel bad, when I was on the homestretch all we ate was TJ's frozen meals. Popping things in the oven was as good as it got. Except the two days before I went into labor: I cooked and cleaned as if I was on crack with an obsessive compulsive disorder. I should have known that baby was coming any minute… Nature and Nesting!!!!
Sounds delicious, love summer vegetables!
Oh these pictures make me so hungry! I've made a variation of this before and it's so perfect for summer. And I love when the kitchen smells like garlic… I basically use it all the time just so it can smell all nice (that's probably weird).
xx Melina
Mmmm. I want this now.
This looks so good!
this. looks. so. good.
mmm looks good! maybe i'll actually try cooking….maybe 🙂
I found you through my friend chels and I am so glad I did. You are fabulous, as in so beautiful inside and out but still seem down to earth and relatable. I'm excited to hear about your natural birth experience! I found an amazing book {The Thinking Womans Guide to a Better Birth} that actually helped me get through the first 20 hours of my labor. {Ina May was awesome too.} On that special day I don't doubt that once again, you'll be fabulous.
Have so enjoyed reading your blog (and your love story, swoon!). Thanks for leaving a comment today. This dish sounds wonderful, and perfect for a summer night. I get tired of cooking in this heat, bleh. Wishing you the best on your natural childbirth experience!! I've had to be induced (both times now, boo) due to pre-e and fetal growth concerns…but I reeeeally hope with baby #3 to avoid all that. Labor and birth is just so incredible amazing and miraculous. Almost addicting. I think I'll have a few more to test that theory. 😉 Blessings to you and yours!
this is delish! i will be making.
anything with this much garlic and veggies is tops in my book.
made this last night! it was phenomenal. my new go-to recipe for sure. thanks!!!
oooo, yes please this looks epic!
this looks scrumptious. mmmmmmm
i just made this again tonight. even better the second time.
mmmm. always glad for another way to use zucchini. Pinning!
I made this today! Sadly my zucchini had gone bad but it was still delicious with the tomato and yellow squash.
And most importantly, hubby approved!
Sorry I'm about to ask a very dumb question. I made this a few weeks ago. I know in the directions you said not to burn the garlic – but I did! Are you supposed to take the garlic out after the 5 min? Or how do you keep it from burning, after you've added in the other ingredients?
Made this for dinner tonight! I could eat it every night of my LIFE I think. I'm so glad I trusted you on the insane amount of garlic because it was perfect. Thanks girl!