Summer Pasta

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

I mentioned that I gave up on my garden this year because most of it died during the heatwave we had all of July. I stopped watering and pruning and even clearing the weeds from my beds. I figured we'd try again next year. I did head down to it the other day though to pick some mint because that's the one thing that won't die in my yard, no matter how hard I try to rid myself of it and noticed one little plant was growing tall, looking healthy, and starting to fruit. Remember me telling you about the tomato plant that sprouted in a bag of soil I bought for my houseplants? That damn thing didn't flower or fruit all summer after we planted it in the garden, but when I walk away and neglect it for over a month, I come back and it has over 15 tomatoes starting to sprout. WTF!? This plant is shaping out to be the most fruitful tomato plant I've had to date. It's like the Little Engine That Could. Had a rough start, but given time, will be a success. I don't get it, but I am not looking a gift horse in the mouth. Free tomatoes make me happy! It did make me start to think about all of the garden produce we did miss out on this year though. I miss having fresh zucchini, peppers, and cucumbers since we cook with them a lot during the hot season. Especially now that I am working outside of the home several days a week, I've been on a mission to find quick and healthy dinner ideas for when we have to eat late since I get home after dark on those days. I'll usually call my daughter on the way home to find out what she thinks sounds good, and I'd say 90% of the time "some kind of pasta" is her answer. Since we can still stock up on in-season produce at the grocers and farmer's market, I thought this week we'd try this Golden Blossom Honey recipe for Summer Pasta. 

 

Adding veggies to my pasta dishes is nothing new, but I can't say that I've ever added in corn, let alone roasted corn, so I was immediately intrigued by this recipe. The roasting of the corn and zucchini adds a warm, smoky flavor to the dish, the tomatoes add a bit of tartness, and the honey rounds it out with a touch of sweetness. Capers usually aren't my favorite unless they are soaked in lemon juice, but even I had to admit that they added a lovely bite to this pasta. I'd normally put shredded Parmesan cheese on a dish like this because I find that grated Parmesan tends to dry out pasta quickly, but admit that the grated was a good call here. This is a filling, satisfying, and relatively healthy vegetarian meal idea for those days you don't feel like cooking all day or need to get dinner served quickly. 

 

Ingredients

Sauce:

2 tablespoons olive oil

2 cups fresh corn kernels cut from cob or frozen, thawed

2 small zucchini, cut into 1/2-inch chunks

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup shallots, coarsely chopped

1 large clove garlic, chopped

6 plum tomatoes, diced

2 tablespoons GOLDEN BLOSSOM HONEY

1/4 cup fresh basil leaves, chopped

2 tablespoons capers

1 pound linguine

grated Parmesan cheese

CLICK HERE FOR FULL RECIPE

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Did you find any surprises in your garden this year?