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| Garden Pasta photo courtesy of the Cooking Corner. |
When summer produce is ripe it's always best to make use of the garden goodies. One way I found to slip some veggies in on the family and use local produce is to add them to pasta sauce. For my crew, I have to add some meat and I've spoiled them by adding pepperoni to my pasta sauce. This would be a fine veggie dinner without the meat as well, if you were inclined. There's plenty of flavor and texture to make it tasty.
Garden Pasta
1 lb. ground meat (beef, sausage or turkey)
1 large can pasta sauce
1/2 cup onion, diced
1/2 bell pepper, any color, diced
2 cloves garlic, diced
2 medium zucchini (or 1 zucchini and 1 yellow squash), peeled and diced
3-4 medium tomatoes, cored and chopped
1 tsp. oregano
1 tsp. basil (or 3 leaves chopped)
1/4 tsp. thyme
salt and pepper
1/2 can mushrooms, drained (optional)
12-16 pepperoni slices (optional)
1/2-16 oz. box angel hair spaghetti noodles
Preparation -
Brown meat and remove to separate dish. Do not drain yet. In skillet, saute' onions, bell pepper, zucchini and garlic until tender.
Drain any excess fat. Add tomatoes and continue cooking for 5 minutes.
Pour in sauce; add meat, mushrooms, pepperoni slices and spices.
Simmer for 20-30 minutes.
Just before eating, heat large pot of salted water to a boil. Cook pasta 7 minutes and then drain. Serves 5-6.
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