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Fresh Garden Pasta

July 2013
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LU Farmers Market

I tend to make dinners with whatever I have available during the busy months of summer. In the summer what is available is often what is in the garden or what I pick up at the Market on Thursday night or Saturday morning.  Monday, I needed to make something quick and tasty with little effort. Here’s what I came up with. There were no leftovers!

Sauce being made.

Sauce being made.

Fresh Garden Pasta


  • 1 small onion
  • 2 cloves garlic
  • 1 pepper (I used a pimento for a bit of sweet and spicy)
  • 1 tablespoon olive oil
  • 1 pound tomatoes
  • 1/2 cup tomato sauce
  • 10 kalamata olives, chopped
  • 1 small zucchini, chopped
  • 1/2 cup fresh basil leaves, chopped
  • Tablespoon fresh oregano, chopped
  • 1/2 cup parmesan cheese
  • 1 pound of dried chunky pasta (something that can hold sauce well)


  1. Chop onion, garlic, pepper and tomatoes.
  2. In a large sauté pan, sauté onion, garlic and pepper in olive oil until translucent.
  3. Start pasta in boiling water, cook following manufacturer’s directions.
  4. Add tomatoes and simmer for 5 minutes. Add tomato sauce and simmer 5 more minutes.
  5. Add olives and zucchini. Toss in basil and oregano. Simmer another 5 minutes.
  6. Drain pasta and toss with sauce in sauté pan. Add parmesan cheese, salt and fresh pepper.
  7. Eat it up! 

This made enough to serve my family of three perfectly.

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