Farmers Market Pasta
Summer is coming to an end, and if you are like me, your garden is overflowing with goodies (if not yours, your neighbor, mother, friend, etc.). I have patiently waited for my veggies to reach the peek of ripeness and of course it all happens at once! What to do with it all… I got you, let's make some pasta.
Ingredients:
Ingredients:
Cherry tomatoes
2 bunches Fresh oregano
2 ears fresh corn
12 oz container marinated mozzarella balls (this is key; they must be in the oil with the herbs)
1/3 cup Chicken Broth powder
1 large Zucchini
1 1/2 cups crushed Walnuts
2 cloves crushed garlic
Pasta
2 tablespoons Olive Oil
salt and pepper to taste
Start by heating a pan over medium-low heat and adding the olive to coat the panned add in the crushed garlic.
Bring a stockpot of water to boil. Add a pinch of salt and the pasta to the water.
I like to cut the corn off the cob right into the pan to save on the mess.
Add the chopped walnuts, salt, and pepper and let it cook down.
*ok side note….I know what you are thinking walnuts, really girl?? In pasta?? But trust me, it's so good, and they gave an amazing texture to the dish. Go ahead be adventurous!
Using a mandolin, slice the zucchini into long thin ribbons and add it into the pan.
Chop up the oregano and add half to the corn mix.
Cut the tomatoes in half and add to the mix.
Add in the broth powder and add a few ladles of pasta water to help thicken the sauce.
Drain the pasta and add it to the veggie mix.
Cut the mozzarella balls in half and add with the oil in the pan.
Top with the remaining oregano and enjoy.
This is such a simple dish that the whole family loves and makes me feel like a rockstar for actually using all the things I have grown in my garden!
