Fruit of our labors: summer veggie sauté over pasta

Never ceases to amaze me how sometimes the simple dishes I throw together on the fly turn out way better than the ones I plan far ahead for. Tonight’s dinner was a classic example. Chopped up some garlic, three eggplant, a squash, and sauteed them for several minutes while I chopped up a large tomato, threw it in, and cooked it several minutes more. After everything was soft and fragrant, I turned off the heat, topped it with some chopped basil and sprinkled on some salt and pepper, and spooned it onto pasta. Made enough for a delicious and surprisingly filling dinner for me, and a bowlful for another intern as well. Love the abundance of veggies in the garden! (Even if it is a little anxiety provoking at times trying to use it all up before it spoils.)

Advertisements
This entry was posted in Out of the Frypan, Quick and easy, Vegan. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s