While eating lunch I got to thinking about how summer is such a time of abundance. There’s an abundance of sunshine, and hopefully time to be lazy, read books, and go swimming. And nothing says “summer abundance” to me quite like zucchini. Oh and basil! And corn-on-the-cob, tomatoes and ice cream.
But back to the zucchini.
When I was growing up, we always had a big huge garden with two long rows of zucchini. Every spring Grandma would firmly say to Grandpa “Now Carl, this year don’t plant so many zucchini.” He would just smile at her. And wink at me when she wasn’t looking.
Then he’d prepare the soil with the old rusty red tractor just like he always did. And go down to the feed store and buy two rows worth of zucchini plants.
Come summer, we’d have zucchini coming out of our ears. Grandma would have to get creative to use them all. She would grate them and bake them into chocolate cake (it made it extra moist!), or pickle them, or slice them thin, batter them and fry them, and she even make a mock apple pie. If you didn’t know it was zucchini you’d swear it really was apple!
But she never made this simple little pasta dish I discovered in Vegetarian Times magazine, so I’m going to share it with her. And I thought I’d share it with you — along with my modifications — in case you have an abundance of zucchini too!
Summer Abundance Zucchini and Basil Pasta
1 package of whole wheat penne pasta
Lots of chopped basil (I used a cup but the recipe only called for a half cup)
4 cups (or more!) of zuccini
Salt and freshly ground pepper to taste
Some kind of cheese (I used Parmesan, the recipe said ricotta, or I think even a soft cheese would work. You need enough to lightly coat the pasta. You could use a little olive oil, too.)
- Cut up the zucchini to match the shape of your pasta.
- Cook pasta according to package directions. In the last minute of cooking time, add the zuccini to the pot so that it lightly cooks.
- Drain pasta and return to the pot, then stir in the basil and the cheese.
- Add the salt and pepper.
That’s it! So yummy and so simple, and it makes great leftovers for lunches, too.
What says “summer abundance” to you? I’d love to hear!
Have a great weekend,
7 Replies to “Summer Abundance”
This looks and sounds so yummy, Lisa! I’ve been trying to get my hands on as many zucchini recipes as possible — our garden is going bonkers with it. Cucumbers too. Gonna try this one for sure!
Oh yumm, that looks so good, and I’d add some little cherry tomatoes to the mix! You’re so right about summer equating with zucchini! My favorite way is to let them get big and then flour and fry them, eating them with fresh sliced tomatoes and fresh corn on the cob! Don’t need anything else! For whatever reason, our zucchini this year are lagging…..we’ve only had one so far! Gasp! We may actually have to buy some this year! :)) Great post today, Lisa!
This looks delicious! Thanks for the recipe Lisa. Love the story about your Grandpa. :)
“Summer abundance” to me means fresh, juicy peaches and watermelon and corn on the cob, and big fresh tomatoes and zucchini and any other veggies I can get my hands on! Oh! and not to forget…big juicy blackberries!!! Yum…Yum!!!
mmm…. looks like a perfect summer dish… thanks for the recipe!! =)
Such a fun story about your grandparents! I’ve just discovered my love for zucchini this past year. Will definitely try your recipe. Thanks for sharing it. :)
I made this tonite; served with steak tips and or grilled chicken; it was delish, Thanks for sharing the recipe! Right now I have zuchhini bread in the oven smelling so good!
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