Summer is here when I can walk out back and harvest most of dinner out of our gardens. The zucchini, 2 colors of beans, 2 colors of tomatoes, basil, and the garlic came from the garden. Picked 30 minutes before we ate, it was so fresh.
Days like this make all the work worth it. Simple meals can be the best.
- 16 ounces small pasta shapes
- 1 Tbsp olive oil
- 2 small zucchini, ends trimmed, sliced into coins
- ½ pound fresh beans
- 1 cup cherry tomatoes, cut in half
- 1 head garlic, peeled and chopped
- 1 Tbsp all-purpose flour
- 1 cup lower-sodium broth, vegetable or chicken
- ½ cup milk, dairy or unsweetened full fat coconut
- ½ cup Parmesan cheese, grated
- Ground black pepper
- ¼ cup fresh basil leaves, chopped
Bring a large pot of salted water to boil. Cook pasta as directed on package. Reserve 1 cup pasta water, drain pasta.
Meanwhile, heat oil in a large pan over medium-high. Add in zucchini, beans, tomatoes, and garlic. Saute until tender crisp.
Sprinkle the flour on, gently stir to cook the flour.
Add in the broth and milk, stir and reduce heat to medium. Let gently simmer till it thickens. Sprinkle in some pepper.
Toss with the hot pasta, Parmesan cheese, and basil. Take off the heat.
If it is too thick, add reserved pasta water a Tablespoon or two, as needed (I did not need it).