I am a pasta girl. Whenever we don’t know what to make for dinner we always make pasta. It’s a beautiful thing really. You can throw any vegetable into a pasta dish and guarantee it’s going to be awesome.
I was thinking about pasta all day. I even made a batch of pesto last night and was excited to use it this evening.
But something horrible happened.
Taylor and I (along with the whole farm crew) were soaking wet because we got caught in a huge rainstorm. Yay for rain! Blahhh for no rain gear!
We were hungry. We were cold. And all we could think about was warm pasta. Bad news. We were fresh out of pasta. I almost cried. I was craving pesto pasta almost as much as I was craving a hot shower. Our evening was going downhill fast.
Luckily I noticed two zucchini in our fridge. I put my thinking cap on and sprung into action. We would still have pasta, just a different kind.
Zucchini pasta with pesto and roasted cherry tomatoes:
This was so easy. I had made pesto the night before and had it on hand. The only thing I had to do was roast some cherry tomatoes in a 400 degree oven for 15 minutes in a little olive oil and salt.
While that was happening I used my vegetable peeler and peeled 2 medium sized zucchinis into thin strips. I added a little olive oil and garlic to a saucepan and sautéed the garlic for a few minutes. I added the zucchini and let it heat up for about 4 minutes. I added the pesto and cherry tomatoes, removed from heat and stirred everything to combine. The result was a light summer pasta. Amazing.
I sill love my traditional pasta, but sometimes you gotta get creative. The zucchini saved us tonight and I am grateful!