The redeeming grace of summers in the South boils into just a few fine points that prove enough to justify intensely hot summer days. For me, these points can be counted on one hand. Largely, this period of late spring summer multiplies our vegetation options, meaning we have so many delicious options to choose from!
Via the farmer’s market or your own garden, fresh vegetables and herbs are easily available. Fresh ingredients change a dish entirely for the better. Take Saturday’s recipe for Tomato Head’s pasta with marinated zucchini and mint for example; almost all of these ingredients can be found fresh at the farmer’s market.
The ingredients for this recipe include:
2 Large Zucchini, washed and diced to fill 8 cups
⅓ cup Oil
1 tsp Salt
½ tsp Black Pepper
¼ cup Olive Oil
⅛ cup Cider Vinegar
½ tsp Salt
¼ – ⅓ cup Fresh Mint, chopped
½ cup Spinach, chopped
Toss the zucchini with oil, salt, and pepper, then place on a large cookie sheet and bake for 10 minutes at 400⁰. Remove the tray and allow the zucchini to cool.
Toss cooled zucchini with olive oil, cider vinegar, salt, and mint. Allow the mixture to marinate for 2-4 hours.
Cook a ½ lb of your favorite shape of pasta according to package instructions. Drain the pasta and toss with 2 cups of chopped fresh spinach and marinated zucchini. Top with parmesan cheese, and this dish is ready to serve.
This recipe for Tomato Head’s marinated zucchini and mint pasta will serve 4-6 people of your choosing, and will pair well with a Bordeaux or a Californian Cabernet Sauvignon. For beer lovers, the pasta will pair nicely with a Belgian-style Saison. Come see us when you visit the farmer’s market.
Click on the photo below to watch Mahasti’s recent cooking segment WBIR Channel 10.