Yes, I still have zucchini. And I still have tomatoes. Picked eight more today, in fact, from my struggling weed patch of a garden.
What I do not have is pumpkin, or butternut squash, or sweet potatoes or any other pretty orange veggies that I have been seeing in recipes ALL OVER Pinterest and Google+. And technically it’s still summer for three more days.
And I’m actually not quite ready for fall. I love the sun and flip flops and I’m loving all the tomatoes. I still have to make this tomato cobbler. And when fall arrives, so do real shoes and COLD. In fact, thank goodness the cold comes with sweet pumpkin recipes…
So this month’s Improv theme from Kristen @ Frugal Antics of a Harried Homemaker is Pasta and Cheese. I’ve been wanting to make this recipe from Joanne Eats Well with Others since it appeared. And it is as good as she describes: All her friends, relatives, boyfriend, etc. loved it…despite the secret healthy (tofu) ingredient. I adapted her basic recipe with what I had on hand and was thrilled to discover this sauce is extremely creamy and coats the pasta like a dream. I loved the addition of capers because their super saltiness made all the veggies just pop with flavor. All the kids (even baby) and husband asked for seconds and thirds.
Here’s what I did to adapt Joanne’s recipe:
- Used whole wheat angel hair pasta
- Added sauteed zucchini and leeks, along with the tomatoes (I only used less tomatoes – about 2 1/2 pounds)
- Instead olives, I used about 3 tablespoons of capers
- Substituted a yummy, hard Greek Myzithra cheese instead of ricotta salata
So are you holding onto the last few days of summer? Or are you so ready for fall and pumpkins?