Just something simple for this week. I’ve had an overload of tomatoes and STILL zucchini from the garden, so I figured I’d go with it. The sauce is the 4th batch from the tomatoes we grew, and the zucchini, I can’t even count how many pounds I’ve eaten this year, not to mention the pounds of zucchini that I’ve given to friends and neighbors! The pasta is home made, using the same recipe I always use – 1 cup flour to 1/4th cup liquid (water in this case). With this post, I’m finally caught up on my backlog of posts and we’re nearing the end of our local summer. There are still a few good weeks left – all the fall squashes are coming out, but it’s slowing down a bit. I’m not sure if my zucchini plant is aware of this though.
Pasta with Roasted Zucchini:
Whole Wheat Pastry Flour – Mill at Anselma
Tomato Sauce – Tomatoes from our Garden
Onion – Jack’s Farm
Zucchini – Our Garden
Non local – salt, olive oil, pepper