Summer is ending, fall is beginning—-right? It’s not so clear-cut for some of us. Our fall garden limps through a late heatwave a week after our summer garden quit growing due to cool nights. The line between the two seasons is especially blurry in the mountains of Tennessee, where late September days can be sweltering or brisk.
This improvised meal combines late summer staples with vegetables from the cooler months:
Boil a box of whole grain fettuccini in salted water, halfway through cooking, add small broccoli florets to the pasta water.
Slice 3 medium plum tomatoes and 2 mild peppers. Banana peppers work well.
Mince 4 cloves of garlic.
Sautee peppers and garlic in enough extra virgin olive oil to coat the bottom of a pan. Add garlic at the end to avoid overcooking.
Chop a small handful of fresh basil.
Quarter a lemon.
When pasta is al dente, drain with broccoli in a colander.
Immediately return hot pasta and broccoli to the large pot with the heat off. Add tomatoes, peppers, garlic, olive oil from sautee pan, basil and squeezed lemon juice.
Grate good Parmesan cheese on top and add salt and ground black pepper to taste. Mix well. Serve immediately.