Garden Harvest Pasta

I just love to whip up dinner out of no where sometimes.  To be able to stand in front of my garden and be able to spy a meal out of its bounty.  It doesn't always have to be fancy or complicated.  And there does not need to be meat in every meal.  Sometimes just the fact that it's fresh and ripe can take a plain basic meal to a whole different level.  When you have just a few fresh ingredients and prepare them in just the right way, you can make it amazing.  Even if all you have is just some veggies and pasta.


3 cups of zucchini (sliced and quartered)
4 T. of extra virgin olive oil
sea salt and fresh cracked pepper
1 medium red onion (quartered and sliced)
3 cloves of garlic (minced)
1- 14 1/2oz. can of chicken stock
2 cups of tomatoes (chopped, I used grape, cherry and Romano just cause that's what I had)
1 lb. of uncooked linguine
1/2 cup of grated Parmesan cheese-

-Start a large stockpot of water to boil.  In a large deep saucepan over medium-high heat, saute' the zucchini in some salt, pepper and the e.v.o. for about 4-5 minutes.  Then add in the onion and the garlic with a pinch more salt and pepper; saute' until all veggies are soft and starting to lightly brown.  Pour in the chicken stock and the tomatoes; let come to a boil.  Reduce heat and simmer.  Meanwhile for the pasta, once the water in the stockpot has reached a roaring boil, stir in 1 T. of e.v.o. and a pinch of salt (this will keep your pasta from sticking and also flavor it).  Add pasta and boil for 7-8 minutes for Au Dente' (keeping in mind that it will continue to cook once added into the sauce and veggies).  Strain the pasta and fold it into the sauce along with the Parmesan cheese.  Serves 4-6.  Enjoy!