I can’t believe it’s officially the end of the summer! While I probably enjoy fall and spring like weather a little more, ending the summer always feels like we’re welcoming winter – which I like for about 2.5 days (aka the holidays…).
The good part is that we still have more time for great weather and of course the wonderful end of summer and fall produce! This is probably the best time of year for home gardens and farmer’s markets.
Even in it’s bounty, there is a point where you look at the tomatoes and zucchini and wonder how you can stomach one more. Today’s recipe gives you a quick weeknight meal that will fill you up and help you enjoy the summer harvest.
- 1 lb pasta (recommend whole wheat)
- 1 large zucchini – spiralized or cut using a julienne peeler (about 1 cup)
- 4 slices salami – sliced into small strips (optional)
- 20 to 30 cherry tomatoes
- 5 TBSP olive oil
- salt and pepper
- 2 TSP garlic powder
- parmesan cheese
Pre-heat the oven to 400 degrees. Cut the cherry tomatoes in half. Toss with 1 TBSP olive oil and a little salt and pepper. Roast for about 15 minutes or until the tomatoes are soft.
Cook pasta to directions on box.
When pasta is almost cooked and tomatoes are finished, heat a large skillet over medium heat. Sauté the salami in pan for 3 to 4 minutes until slightly crisp – this just adds a nice saltiness to the pasta. Add in olive oil, pasta, and seasonings. Toss in pan. Add the zucchini and cook for an additional 3 minutes. Add the tomatoes at the very end.
Serve with a sprinkle of parm!
You can also serve with a large side salad to use up even more veggies!
What is your favorite way to use vegetables from your garden, farmer’s market, or CSA?