So, it’s August and every gardener has more zucchini than recipes and more cherry tomatoes than any salad can hold. Here is a simple meal that only takes 15 – 20 minutes to prepare using all your garden abundance. Strikingly beautiful on the plate, I served it as a warm salad on a plate of fresh arugala for even more color and vitamins, but I think any dark leafy greens would work as well.
While you are preparing the vegetables, cook 2 cups small pasta according to package directions (shells, elbow macaroni, or spirals work well). Drain well. Add a few drops of olive oil, and toss to keep pasta from sticking together
1 medium size zucchini, cubed
2 cups cherry tomatoes, whole (they will soften as they cook and pop when you chew them — I like that)
2 TBS. Olive oil
1 TBS. Minced garlic (fresh or bottled)
1/4 tsp. red pepper flakes
1 tsp. dry Italian seasoning
Herbamare (seasoned salt) or Himalayan pink salt, to taste
Freshly ground black pepper, to taste
4 – 5 TBS. Marinara sauce
Feta cheese, or cheese substitute for topping (optional)*
Heat olive oil in a large skillet. Add zucchini, cherry tomatoes, and garlic; cook over medium heat, stirring occasionally. Season with Herbamare and pepper. Add red pepper flakes and dry Italian seasoning. When vegetables are tender add the marinara sauce and heat through. Add the cooked pasta to the vegetables in your skillet and mix gently. Serve warm on a bed of greens.
*If desired, top with feta cheese or feta substitute (There is good recipe for vegan feta,”Betta Feta,” in The Ultimate Uncheese Cookbook, by Jo Stepaniak; Book Publishing Company, Green Press Initiative, 2003).