Sometimes, CSA cooking doesn’t look fancy or experimental. Sometimes, you find yourself making “Oh crap, throw the remaining vegetables in” pasta.
Half a large onion, a couple of significantly-sized cloves of garlic (German White, for you garlic afficionados. We went to the Pocono Garlic Festival earlier this month, and I’m still working through my delicious stash…), two zucchini, and two red bell peppers.
Added a jar of tomato sauce (in this case, Classico Cabernet Marinara) and some chopped up basil from my garden.
Let it simmer for a while…
Then served it over tri-color penne.
It was the kind of easy, satisfying, and veggie-packed meal I needed after my afternoon of stock canning. But that is an article for another time. The takeaway here should be – when in doubt, throw the extra veggies over pasta. You are unlikely to regret it.