Week 11: Purple Peppers & Farm-fresh Garlic

This week's share:

- Eggplant
- Yellow squash
- Hot peppers
- Potatoes
- Heirloom tomatoes
- Baby tomatoes
- Cantaloupe
- Beets
- Cucumbers
- Garlic

Until today, I had only managed to cut up the cantaloupe from the share this week. I could smell it ripening on the counter. So I needed an easy way to use up a few different vegetables today and came up with a pasta primavera. Every vegetable, apart from the additional small peppers, came from the farm share. Epicurious adds lemon zest, pine nuts, and crushed red pepper, which might some good ideas for next time.

Farfalle Primavera

INGREDIENTS

1 purple pepper, thinly sliced

2-3 small red & orange peppers

1/2 white onion, thinly sliced

1/2 large yellow squash, thinly sliced

1 cup baby tomatoes, halved

2 small carrots, peeled and sliced

1/4 cup fresh basil

4-5 cloves garlic, crushed

8 oz farfalle pasta

1/4 cup grated Parmesan

2 Tbsp Olive oil

Salt & pepper

DIRECTIONS

1. Cook the pasta per package instructions, drain, and set aside

2. In the same pan you cooked the pasta, pour in olive oil, and begin sauteing the onion. Throw in the carrots, and then begin pressing the garlic. Once they are starting to soften, start adding yellow squash, peppers, and then tomatoes. Continue to stir frequently.

3. Once they are nearly cooked through, mix in the pasta, and fresh basil.

4. Season with salt and pepper, plate the pasta and shave Parmesan cheese on top

Allergens: wheat, gluten

Nutrition (1/4 recipe): 340 calories, 10 g fat, 2 g saturated fat, 4 mg cholesterol, 122 mg sodium, 390 mg potassium, 56 g carbohydrates, 6 g fiber, 11 g protein, 91% vitamin Am 159% vitamin C, 5% iron, 11% calcium, 17% vitamin B-6, 13% manganese

Cost: TBD