Reader Pete S. kindly sent us his recipe for a summer garden pasta sauce. Pete says: “I like a lot of garlic, but you might want to tone down the garlic and garlic pepper, if you aren’t garlic fans.”
- 1 pound pasta — preferably small diameter tubular pasta, but larger diameter or spaghetti can be substituted
- 1 cup sliced yellow summer squash
- 1-1/4 cup sliced zucchini squash
- 3/4 cup sliced green onions
- 1 cup julienned bell peppers (green or yellow)
- 1 cup julienned sweet red pepper
- 1/4 cup butter
- 4 to 6 garlic cloves, peeled and sliced thinly (depending on taste)
- 1-1/2 cups of chicken broth
- 1 tomato, chopped
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon minced fresh parsley
- 2 teaspoons garlic pepper (optional, depending on taste)
- 1 teaspoon salt (optional, for those on a low-salt diet))
- Cook up your selected dried pasta, using a bit of oil in the water.
- Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, and onions in butter until slightly tender.
- Add garlic. Cook 1 minute longer. Stir in the broth and chopped tomato; bring to a boil.
- Cook and stir until liquid is reduced by half.
- Drain pasta; stir into vegetable mixture. Cook a couple of minutes longer, until all heated through.
- Transfer to a large serving bowl.
- Sprinkle with the Parmesan cheese, parsley, garlic pepper (optional) and salt (optional).
- Toss briefly, to coat the pasta.
Serve this hot.
Left-overs keep up to 48 hours, refrigerated.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!