Oh my!...with all of the farms around us bursting with wonderful fresh produce even I am getting more creative in the kitchen! Spaghetti with tomato sauce wasn't doing it for me last night so I came up with Summer Spaghetti! It was a hit with the entire family (who I might add are crazy for traditional spaghetti) so we'll be having it again. Here's the recipe...
Vegetarian summer spaghetti
(makes 4 servings)
corn spaghetti (or grain of your choice)
1 tbsp olive oil
1 medium zucchini, diced into small pieces
1 medium bell pepper, chopped into small pieces
2 large handfuls basil, chopped
1 ripe avocado, diced
12 cherry tomatoes, halved
1 tsp dried oregano*
1 tbsp onion powder*
1/4 tsp turmeric
1/4 tsp garlic powder*
salt to taste
shredded cheddar cheese (or dairy free cheese)
Cook pasta according to directions.
Saute chopped zucchini, pepper, basil and all seasonings in olive oil until vegetables are soft. Remove from heat, add avocado and tomatoes and stir well.
Spoon pasta sauce over pasta and sprinkle with cheese.
Sprinkle with nutritional yeast
Sprinkle with dried kale
Top with cooked tofu
Top with beans of your choice
Add other in season veggies
*I should mention that fresh onions, garlic and oregano can be used, I used the dried versions as I was out of onions and thought of using fresh garlic and oregano after I tossed in the dried!
And just because I'm so excited about this, the peppers, basil and tomatoes were all grown by us! ;o)
Enjoy the summer harvest!