Last week Bryant’s grandmother gave us a huge bag of zuchinni, squash and tomatoes from her incredible garden. I pretty much held out on using them for as long as the lovelies could stand before turning to mush and becoming a mess in my fridge. Maybe I was subconciously hanging on to them for fear that they would be the last fresh vegetables of the summer in our household? Feeling tired and lazy last night (a feeling that you will often read about when I am discussing dinner preparation), I decided to come up with a simple way to use these vegetables. I wanted something hearty and flavorful, but I was not in the state of mind to work with meat or a lot of labor intensive ingredients. Here is what I came up with….bon apetit!
Pasta in a Summer’s Bounty Sauce
-1 large zuchinni (or 2 small) cubed
-1 red/orange/yellow bell pepper
-1 16oz can of diced tomatoes
(or 5 large tomatoes, diced)
-1 clove of garlic, minced
-1 tbsp + 2 tsp of extra virgin olive oil
-2 tbsp red wine
-1 tsp dried oregano
-1 tsp Italian seasoning
-pinch of red pepper
-salt (to taste)
- Place chopped zucchini in a lightly oiled sauté pan on medium heat. Sprinkle with a pinch of salt and cook for 2 minutes, stirring occasionally.
- Add the chopped pepper and cook for 3 more minutes.
- Add the minced garlic. Stir mixture frequently and let cook for another 2-3 minutes, until the zucchini is tender.
- Add the can of diced tomatoes and reduce heat.
- Add the herbs, 1tbsp of olive oil, and the red wine. Let simmer for 10-15 minutes.
- Pour on top of pasta of choice. Top with freshly grated parmesan.