Last Saturday the lil miss and I headed over to the Poway’s farmer market to pick-up some goodies for the week. I had her pick out whatever she wanted (within reason of course) and I have to say that she came up with some great picks this week! This will be a new tradition for her and I. She started off with some fresh orange juice and then we picked out our produce and our last stop was grabbing some lunch to take home to the boys.
A selection of our produce and the inspiration for my farmers market pasta. Payton loved the baby zucchini and summer squash so we purchased enough to add to the lemon sage pasta she chose to go rightfully so with artichokes we had purchased the day before. This girl is going to be a great cook, I am so happy that she loves it so much already.
Farmers Market Pasta
1 cup baby zucchini, trimmed and sliced lengthwise
1 cup yellow summer squash, trimmed and quartered
2 small heirloom tomatoes, large dice
2 artichokes, steamed and then grilled. Hearts chopped. (you can substitute frozen or jarred hearts, we grilled some on Memorial Day and saved them for this recipe)
3 cloves of garlic, minced
3 TB butter (or EVOO)
fresh basil to garnish
10 oz. close to home fresh lemon sage pasta
How:
Bring a pot of water to boil. In the meantime, melt butter in a saucepan. Once melted add in zucchini, squash, artichokes and garlic. Saute for a few minutes until soft and then add in tomatoes. Once the water boils cook your pasta for no longer than 2 minutes if using fresh, if not, follow package directions.
Plate the pasta and top with vegetables. Garnish with basil. The kids added cheese to theirs, we did not. Serve with cheese if you wish.
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