Your basket this week provides you with many of the ingredients to make this delicious main course meal. Marc made it for me last week and it was a winner! It’s a light, easy summer pasta, that is quick to make with delicious seasonal summer produce so perfect for a weeknight and enjoying al fresco! This is for 2-3 people.
Ingredients
- 1/2 regular sized package spaghetti
- 1/4 cup salted butter
- 2 cloves garlic , minced
- 1 pinch red pepper flakes
- 5 garlic scapes , cut into 1 inch pieces
- 1 cups cherry tomatoes , halved
- 1 medium summer squash, cut in half lengthwise and thinly sliced
- 5-6 squash blossoms
- parmesan cheese , freshly grated
Instructions
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Wash all produce, and cut according to ingredients list. To clean the squash blossoms, gently open the petals and rinse gently under cold water, to wash away any dirt or bugs. Remove the pistil or stamen using your fingers. Then gently dry with a clean dishcloth of paper towel.
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In a large pot, boil spaghetti according to the package directions.
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While spaghetti noodles are cooking, heat a large skillet over medium heat and melt the butter. Allow butter to start to brown, stirring so it doesn’t burn, about 3 minutes. It will start to turn a golden brown and have a nutty aroma. Add garlic, continuing to stir and cook for another minute.
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Add garlic scapes to the skillet, tossing them in the butter for 1 minute. Then add in the cherry tomatoes and zucchini. Allow to cook for about 5 minutes, stirring frequently. Finally, toss in the squash blossoms, turning off heat, until slightly wilted (about 1 minute).
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Toss the cooked veggies with the spaghetti noodles and parmesan. Serve hot. Goes well with a big salad.
Here is what is in your basket this week:
Summer squash – If you’re looking for more inspiration, here are a few other farm-favorite ideas:
- Grilled Zucchini with Fresh Herbs
Slice zucchini lengthwise, brush with olive oil, and grill until tender. Sprinkle with chopped basil and a squeeze of lemon. - Summer Squash Fritters
Grate squash, mix with eggs, flour, and spices, then pan-fry for a crispy treat. - Zucchini Bread
Moist and subtly sweet, this is a great way to use up extra squash (and sneak in some veggies!). - Stuffed
Hollow them out and fill with a savory mixture of grains, cheese, and herbs—then bake until golden.
Beet Mix – Beets are famous for their roots and are so delicious roasted, but beet leaves are tasty too. Clip them off right away to extend the life of both the beets and greens. Wash the tops and sauté with olive oil and garlic or toss in your salad or smoothie.
Early Golden Plums – An early variety of plum makes a perfect snack. They are mildly sweet with a tangy yellow skin that gets a cherry red blush where the sun hits it. Medium size and firm. Did you know that Early Golden originated in Fonthill Ontario where it was discovered as a chance seedling. It has now become the most popular yellow plum in Ontario. Despite its Canadian origin, this is actually a Japanese plum.
Garlic Scapes – The last of the season, enough for the recipe above.
Squash Blossoms – While there are a number of ways to prepare them, stuffed, battered, and fried is also a great summer appetizer. Fried squash blossoms, or fiori di zucca fritti, are a classic Italian delicacy.
Lettuce Mix – Add a salad to your pasta meal. The combination of different lettuces adds visual interest and a range of tastes, from mild and delicate to slightly bitter or peppery. Mixed lettuce leaves can be enjoyed on their own as a simple salad or used as a base for more elaborate salad creations.
Fresh White Onions – A very versatile ingredient, enjoyed raw, boiled, fried, sauteed, grilled, or stir-fried.
Enjoy
