This past week M traveled to NY so I had the opportunity to have my sisters over for a girls night in. I love these nights because I can selfishly cook a veggie heavy meal that doesn’t revolve around meat and I knew exactly what that meal would be.
I grew up eating a great veggie pasta dish from my mom and I have developed it a bit over the years and named it ‘farmers market pasta.’ Almost all of the ingredients are available at your favorite farmers market or farm stand. The freshness of the veggies and herbs is out of this world! This is one of those recipes that is made for summer time fun.
Somehow my timing was off on M’s trip and he ended up joining us for dinner – a glitch that was quickly fixed with a stop to the butcher for some italian sausage to serve along the side. Heaven forbid a hunk of meat wasn’t on the table.
Farmers market pasta, cake, Erin Brochovich, and two wonderful sisters. Not a bad way to end a day!
- 1 lbs whole wheat pasta, any shape you'd like
- 5 slices of bacon, chopped (I used turkey)
- 3 TBS olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green pepper, chopped
- 1 head broccoli, chopped
- 1 zuchinni, chopped
- fresh herbs, as many as you'd like - I used a mix of oregano, parsley, and basil
- 3-4 fresh tomatoes, chopped
- parmesan cheese
- Cook your pasta according to package directions.
- Meanwhile, cook your bacon in a large and deep skillet. Remove and set aside.
- To the skillet, add your olive oil and saute the onion until translucent. Add in your garlic towards the end and saute another minute.
- Add in your green pepper, broccoli, and zuchinni. Saute until cooked through - roughly 5 minutes or so. You still want a bit of bite on the veggies.
- In goes your freshly chopped herbs and tomatoes. Saute until cooked through.
- Put your pasta in a big bowl, top with your farmers market sauce, crumbled bacon, and parmesan cheese.
Try to only have one bowl…