Chunky CSA Spaghetti
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We didn't get our acts together this year in time to sign up for a CSA (community supported agriculture). We hoof it to the farmers market a lot, but I'm apt to buy less there than I would get in a weekly box from the farm. The folks we're housesitting for belong to a CSA, and the abundance of veggies at our disposal is quite nice. And we're under strict orders to eat them all so they don't go bad.
Yes ma'am!
A chunky veggie-ful spaghetti sounded like just the thing to me. And it's quick, which is especially nice these days, especially now that our commute from work is a wee bit longer.
I love a good recipe that involves just throwing whatever you have into the mix (as shown here and here and here), and this one's no different. I used the veggies I had - carrots, zucchini, yellow squash, broccoli, onions, and garlic scapes. But you could use whatever you have around - cauliflower, kale, spinach, bok choy, mushrooms, green onions. I wouldn't generally think of root vegetables (aside from carrots) in there, but let me know if you try that out!
The cool thing about CSAs (aside from the tons of delicious veggies at a lower cost than the farmers market) is that you get vegetables you might not buy on your own. And then you figure out how to cook with them. I only learned what a garlic scape was a couple years ago, but I always love when they show up. They look a little like a more substantial, swirly green onion, and they taste like garlic. They're more mild, though, so you wouldn't put them in at the beginning of a dish like you would with actual garlic because the flavor will just cook out. I chop them up (down to the white part and then stop) and throw them in at the last minute - just so they can get a little soft. They give a really nice fresh garlic flavor.
And who doesn't love that?
Chunky CSA Spaghetti
1 onion
1 zucchini
1 yellow squash
2 carrots
1/2 head broccoli
5-6 garlic scapes
1 12 oz jar strained tomatoes
1 package pasta (we used brown rice spaghetti)
2 teaspoons oregano
1 1/2 teaspoon basil
1 teaspoon rosemary
1 1/2 teaspoon salt
pepper, to taste
1 tablespoon olive oil
1. Chop all the vegetables into whatever size suits your fancy.
2. Saute the onions and carrots in olive oil over medium heat with salt until soft.
3. Add in the zucchini, squash, broccoli and the rest of the seasoning. Stir occasionally, making sure that the bottom doesn't burn.
4. Prepare the pasta according to package directions.
5. Once all the vegetables have begun to soften, add in the garlic scapes and continue to saute for 3-5 minutes.
6. Pour in the strained tomatoes and let simmer for 3-5 minutes.
7. Mix with your pasta, and enjoy!
Katie
