Garden fresh pasta is so easy and so yummy! This great dish can be a stand alone vegetarian meal or can make the perfect side dish. I had it last night with my Baked Parmesan Chicken, and I am still wanting more!
Ingredients for Garden Fresh Pasta:
- Thin wheat noodles
- 6 medium to large tomatoes diced (or 50-60 sliced grape/cherry tomatoes. I love how this looks especially if you grow different colors of tomatoes in your garden!)
- 1 1/2 cups green onions chopped
- 4-5 medium sized garlic cloves pressed or minced
- 1 cup chopped basil (I like to use a porcelain knife so I get a sharp cut but don’t brown leafy greens)
- Olive oil (about 2 tablespoons)
- Salt & Pepper
Cut the tomatoes first, put them in a strainer with a bowl underneath it, and cover them in a dusting of salt, stir and salt again. This removes all the extra water from the tomatoes so it is not too runny.
After all vegetables are cut boil the water for the the pasta. At the same time turn the heat on for the frying pan.
Follow the direction provided on the pasta box.
Using a large frying pan, add olive oil and set to medium heat. Once the pan is warm add the garlic and let sizzle for about 2 minutes stirring regularly. Once the garlic hast puffed up a little turn the heat down to low and immediately add the tomatoes, green onions, basil, and pepper (to taste). Stir everything together with out pulverizing the ingredients.
Once the pasta is done cooking the vegetables will be too.
The vegetables should be warm but not very cooked, this is garden FRESH pasta we are going for.
Add some olive oil to you pasta noodles and serve topped with the vegetables and some grated Parmesan cheese.
Here are the noodles I usually use, they are cheap, they are whole grain, and they are thin (so they wont hold as much of the starchy water, and wont hold as much of the oil). Great combo!