Fresh Fork Week 6 and B Cooks: Pasta with Zucchini and Garlic in a Red Sauce {Recipe}

We missed an entire week of our CSA thanks to our travels to Milwaukee (I’m not that sad because our trip was awesome and everyone needs a week of beer, brats, cheese and jelly beans away from their CSA right?), so no recap for last week’s supplies. We took the week off and instead have a credit to buy more goodies another week. Woohooo!

But wait until you see what we got this week. Oh what’s that? I forgot to take a picture of everything we got because I was out to dinner celebrating a coworker’s birthday and B had to pick up our CSA? Whoops. Well let me tell you instead:

  • 1 lb sweet pea linguine from Ohio City Pasta
  • 2 zucchinis
  • 1 large candy onion
  • 1 bunch beets
  • 1 head green leaf lettuce
  • 1 quart plain Velvet View  Yogurt
  • 2 cucumbers
  • Approx 1 lb slicing tomatoes
  • 1 pint sweet cherries
  • 1 pint blueberries

Okay, I lied, here are a few photos I took of SOME of the stuff… but no awesome picture of everything laid out on my counter.

Salad for lunch! With Fresh Fork cucumber, lettuce and tomato

Salad for lunch! With Fresh Fork cucumber, lettuce and tomato

fresh veggies

fresh veggies

So what did we do with everything this week?

  • Beets- TBD. After the last beet / dress incident, I’m going to be VERY careful with whatever I decide to do. Most likely roast them again. While wearing a garbage bag. That I will keep on while eating the beets.
  • Lettuce and cucumbers and some tomatoes- perfect for salads! Lunchtime here we come. YUM!
  • Blueberries and cherries- enjoyed as snacks. Both were eaten immediately and I have no regrets. That’s right – I have no regrets. Because B didn’t have any. Whoops! Side note – have you ever had cherries with cottage cheese? Delicious in my opinion – both are slightly tart so I really liked the combo.
  • Yogurt- still TBD. Likely eating it by itself with some fruit, perhaps some homemade granola (remember those oats I got a few weeks ago?), or with my fruit. Or added to make a cream sauce. Or as a topping on a southwestern salad (like sour cream). What do you think?
  • Zucchini and Ohio City Pasta- See the recipe, below. B made me dinner!

That’s right, B made me dinner. Okay, stop sounding so surprised. If you knew anything about us you would know that B is actually an amazing chef and way more creative in the kitchen. So when he proposed making me dinner, of course I said ,”YES PLEASE!!!” (well, I really said, “Are you sure? We can go out and get Vietnamese food if you prefer? Or I can help? Or we can get Chipotle? Or go to $1 dog night at the Indians Game? What do you want to do?” Yes, I am that indecisive.)

Thankfully B said that no, he would cook for me. And I asked if I could blog the recipe. He said no. He said – I’m not making a recipe. I’m just cooking some zucchini and putting it on pasta. That’s when I had to explain to him that I sometimes include non-recipes on my blog because well, everyone likes a non-recipe once in a while. So here we go – allow me to introduce to you, B’s Pasta.

Pasta with Zucchini and Red Sauce |I Crashed the Web.

B’s Pasta & Zucchini (Pasta with Zucchini and Garlic in a Red Sauce)

Makes about 4 large portions

Here’s what you need:

  • 1 lb. of your favorite pasta. We love making our own but having the sweet pea linguine from Ohio City Pasta was a treat!
  • 2 zucchinis, diced into about 1-inch pieces. Our pieces looked like little wedges.
  • 3-4 cloves garlic
  • 1-2 tbs olive oil
  • 1/4 red wine (approximately. B doesn’t measure anything)
  • 1-2 c of your favorite spaghetti sauce. We used our own homemade sauce. Because pasta sauce shouldn’t come in a can – sorry – otherwise it tastes like ketchup. Seriously.
  • Parmesan cheese for topping (optional)

Here’s what you do:

      1. In a skillet on medium-low, heat up the olive oil. Add diced zucchini and salt/pepper to taste.
      2. After 3-4 minutes or zucchini has started to soften, add garlic. Cook for another 4-5 minutes.
      3. Add red wine and let zucchini and garlic simmer. You may have to turn the heat down low if it starts to look like it’s almost going to boil. Cook for 10-15 minutes or until zucchini is a deep red (I thought it almost looked like eggplant) and cooked through.
      4. While zucchini and garlic are cooking, prepare pasta according to directions. Homemade and Ohio City Pasta only take a few minutes to cook, but if you buy a box it will likely take 10-12 minutes so you may want to put the on as you add the red wine.
      5. When pasta is cooked, add it, along with red sauce, to the zucchini / garlic / wine mixture. Cook for about another minute or so until all flavors are combined.
      6. Serve with some fresh Parmesan if you like. My dad would skip this step – he’s not a Parmesan cheese fan. (and yes, my mom is Italian. It works somehow)
      7. Enjoy!
sauteed zucchini for Pasta with Zucchini and Red Sauce |I Crashed the Web.

Zucchini is sauteeing

Pasta with Zucchini and Red Sauce |I Crashed the Web.

Zucchini is cooking with the garlic and wine

Pasta with Zucchini and Red Sauce |I Crashed the Web.

Add in tomato sauce and pasta. Serve with or without Parmesan!

For other Fresh Fork Recaps:

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2 thoughts on “Fresh Fork Week 6 and B Cooks: Pasta with Zucchini and Garlic in a Red Sauce {Recipe}

  1. Pingback: Summer Yellow Beans with Onions, Lentils and Toasted Almonds (And a mini Fresh Fork Week 7 Recap) | I Crashed The Web

  2. Pingback: Fresh Fork Week 8 – And Fennel, Tomato and Avocado Salad {Recipe} | I Crashed The Web

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