Pasta Primavera

I'm still using my garden produce in my meals. This is a pasta dish that doesn't involve any tomatoes - just fresh garden produce. The veggies can change depending on what you have on hand.

First I saute carrot strips in hot olive oil. (The carrots need to be started first because they require time to become soft.)

The carrots, by the way, did not come from my garden.


Next, add chicken stock. When I make chicken stock I freeze it. This was a container of about two - three cups. The extra liquid is okay, it will reduce somewhat as it simmers, but the pasta also absorbs liquid as it sits.
You may notice that I didn't need to thaw the stock before using.
Just toss it in the pot, it'll melt.

This lovely came from my garden.


To make zucchini strips use a vegetable peeler along the side.
(Toss the first strip of just skin). This gives nice thin ribbons of zucchini.
(This is also how I prepped the carrots).
Rotate the vegetable and use all the sides, this avoids really wide ribbons.


Fresh basil from my garden.

At this point the carrots are tender and you've got the pasta boiling away in another pot. During the last five minutes of cooking toss in the zucchini. Toss in the basil during the last two minutes so it just wilts nicely. Add salt and toss it all together with the drained pasta. (I used ziti this time, the shape is up to you.)

A sprinkling of Parmesan and you've got a meal.

And yes, all of my kids eat this. My youngest doesn't recognize the "pickles".