During the summertime I’d love to think that my garden could provide me with a steady flow of delicious fruits and veggies to feed us a healthy and appetising selection of meals from June through to October. It sort of does, except not so much with the steady. It’s all “Hey, you like gooseberries, here’s 6lb of them”, followed by a hoard of raspberries, a Jenga of rhubarb, then the zucchini/courgette mountain comes in, which if I’m lucky will cross over a little with my little cherry tomato festival.
The bell and chili peppers tend to come in later with apples and squash before a last gasp from the raspberries.
This year I did manage to get some zucchini, tomatoes and peppers all ready at the same time, so made this garden dish. It’s one more way to use up the fruit in a family friendly way.
This week has been cold and rainy, and I’ve been pining for those summer flavours. I may have to make it tonight with store bought veggies and my frozen chilis.
- Prep time:
- Cook time:
- Ready in:
- Yields: 4 servings
- 12 oz spaghetti or linguine or tagliatelle
- 1 tbsp olive oil
- 2 zucchini/courgettes
- 2 cups cherry tomatoes
- 1/2 cup cream cheese (reduced fat is fine)
- 1 red chili
- 1 tsp smoked paprika
- 1 tsp fresh ground black pepper
- 4 sun dried tomatoes in oil (optional)
- 1 cup cooked shrimp/prawns (optional)
- Put a large pan of water on to boil
- Chop the zucchini into sticks
- Cut the cherry tomatoes in half
- Finely chop the chili
- Slice the sun dried tomatoes into strips
- Heat the oil and add the chili to soften up
- Add the zucchini and stir about as it starts to colour
- By now your pasta water should be boiling, throw your pasta in and set the timer
- Add the sun dried tomatoes to the zucchini and keep stirring
- Add the cherry tomatoes and let them sag a bit
- Sprinkle on the paprika and grind on the pepper
- By now you should be about five minutes from the pasta being ready
- Add the cream cheese and melt it all in
- Two minutes to go – throw in the prawns if using
- Stir and slowly simmer
- Drain the pasta
- Put the pasta into bowls
- Throw the veggie sauce on top
- Top with a little Parmesan if you’re feeling indulgent, or basil leaves if you’re feeling fancy.