Have you ever gotten to the end of a day and thought to yourself, "I don't think I ate a single vegetable today"? 😶 #hopingitsnotjustme 😅 I would like to tell you that my diet is plant based and consists primarily of vegetables. But... if I'm being honest, most of the time, I struggle to eat enough vegetables everyday. It's not that I don't like veggies - I just like carbohydrates and sugar better. 😅 🥖 🧁
If you're like me and you struggle with vegetable consumption, or if you have veggie-phobic kids - this recipe in for you. Summer vegetable pasta is a sneaky way to incorporate more vegetables into your meal. The 007 of the veggie world, if you will. And we can all agree that sometimes, undercover vegetables are the best vegetables. 🍆
This vegetable based pasta sauce is amazing. It's loaded with garden fresh zucchini and eggplant. Pair those with some canned tomatoes and whole wheat pasta and you've got a delicious, healthy dinner that comes together in minutes. Sneaky Summer Vegetable Pasta.
Summer Vegetable Pasta
1 pound eggplant, cut into 1/2" pieces
1 zucchini, quartered and cut into 1/2" slices
1 onion, chopped
4 cloves garlic, minced
2 teaspoons salt
3/4 teaspoon pepper
1/3 cup olive oil
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1 cup crushed tomatoes
1 pound pasta
1/2 cup fresh basil, chopped
1/4 cup kalamata olives, chopped
Season with salt and pepper and adjust consistency with reserved water. Top with remaining basil, olives and drizzle with oil.
Serve with ricotta salata.
Garden Update: I got exactly 0 usable cucumbers off of my cucumber vine this year and my sunflowers were a bust. On the up side: I still have bushels of cherry tomatoes from my single tomato plant and I've picked no less than 9 eggplant from my single eggplant plant. (Eggplant plant sounds weird but I'm going with it.) This is my way of saying send me all your eggplant and cherry tomato recipes - I love picking produce from my own backyard. 🍆🍅
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