Monday, June 26, 2017

Garden Fresh Vegetable Spaghetti

A fresh tomato pasta sauce, made with garden vegetables - peppers, squash, zucchini, corn, eggplant, okra, beans - whatever you have! For a protein boost, add leftover roasted chicken, seasoned and sauteed shrimp, cooked ground beef, sausage, or other meats.

Garden Fresh Vegetable Spaghetti

I have been up to my ears in garden fresh tomatoes the past few weeks... not that it's a bad thing, don't get me wrong! It's just that as fast as I process some into sauce, I'm plucking a near equal amount off of the plants.

The last picking right before the tropical storm and steady coming!
They're about done though, thanks to the massive amount of rain from Tropical Storm Cindy. I'm so glad that I planted in March! I've given a few bags of them away to folks pining for a good tomato sandwich because I certainly understand that. I have a bit of a ritual myself every summer, beginning with simply sliced, with salt and pepper and a dab of mayo, followed by a juicy tomato sandwich, after which I move on to different sandwiches, sauces and other recipes using fresh tomatoes.


Fresh tomatoes are one of the things that I look forward to every single summer, and I think that I can also safely say that I've had my seasonal share of tomato sandwiches for the year! I'm definitely a bread gal, and I love all kinds of whole grain breads, Killer Dave's brand being one of my current favorites. A tomato sandwich requires white bread though - it just does! Not the same, and doesn't even seem right on whole grain, so that means I've consumed more white bread here lately than I probably did all of last fall and winter. Man oh man, have I sure enjoyed those juicy, drippy, summer tomato sandwiches.

I've mentioned before that my gardening skills are very limited, so I really only plant a small patio garden, mostly tomatoes, herbs and a few cucumbers, but this year, I also planted some beans, peas, squash and peppers. Since they have produced for me too, I thought it'd be nice to make a garden-style vegetable spaghetti. Don't worry though, if you've got a veggie adverse spouse like mine - you can certainly add some protein.

After enjoying a yummy serving of this spaghetti as written, the next day I added some leftover roasted chicken to it, and The Cajun gobbled it up, veggies and all. It's always a good thing when I can get a few extra vegetables in him. You could also cook down some sausage or ground beef, or even saute some seasoned shrimp in a little butter to stir in at the end as well. I love this sauce with shrimp.

Now, on the subject of sauces and fresh tomatoes... there are some folks who will tell you don't bother to peel tomatoes for a sauce. I am not one of them. I'm funny about texture and if you don't peel your tomatoes when you are making a sauce, I promise you that you'll end up with hard, inedible pieces of skin that you then have to spit out while you're eating. Kinda takes the joy away from enjoying a yummy meal if you ask me! So yes, peel them.

But good news.... get you one of these soft skin peelers and you'll be happy, happy! I love mine, use it all the time, and it's perfect for skinning those juicy peaches too.


On the subject of favorite gadgets, this has become another well used one in my kitchen. I have a two cup and this four cup. It's a simple hand-pull chopper and it's mighty handy for when you need to quickly chop up just a little bit of something, like boiled eggs, onion, bell pepper, garlic or celery, or in this case tomatoes! The more you pull, the finer it chops, and while I sure love my big food processor, I use this gadget a lot more often!


Besides the tomatoes, choose whatever veggies you have growing in your garden or that are in season and available at your Farmer's Market. You'll want about 2 cups chopped and you can use fresh, or leftovers from the fridge. Add the harder ones that need to cook in with the onions, add the softer stuff like squash or cooked veggies in last. Use what you have. I threw in some cut green beans and purple hull peas, and I've included some suggestions for you at the bottom of the recipe text.


Heat butter in a skillet over medium high heat. Add the onion, bell peppers and any other harder veggies you're using first. Cook until they soften.  Add the garlic and cook another minute.


Add chopped tomatoes to the skillet; sauté until tomatoes begin to soften slightly, then add in the squash and other softer already cooked vegetables.


Stir in the salt, pepper, Cajun seasoning, sugar and chicken broth; simmer for about 15 minutes.


Add the green onion, basil and parsley to the sauce and stir in.


Heat another 5 minutes, taste and adjust seasonings as needed.


Yet another favorite gadget - my Fasta Pasta. I literally use this multiple times a week. No waiting for water to boil or standing over a pot - I love this one so much!!


Add your choice of cooked pasta to the sauce. I'm getting Dreamfield's spaghetti on my Amazon Subscribe and Save, so that's what I'm using here. It's a lower carb pasta that really tastes like regular pasta to me, and as much as I love my pasta, I figure it's a good idea to save carbs where I can for things like, I don't know... bread! I get the spaghetti, rotini and elbows on subscription.


Stir to mix thoroughly and turn out into a pasta bowl.


Garnish with parsley and grate fresh Parmesan cheese over the top, if desired. Serve immediately with fresh hot bread and a side salad.


For more of my favorite pasta recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

So many of you have said you enjoy when I share my favorite things with y'all. These are products that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebara. Some favorite things used in this recipe, include:
  1. No more boiling tomatoes with this soft skin peelers
  2. This simple hand-pull chopper is fab for small job chopping
  3. You've seen it before and you'll see it again, my Fasta Pasta
  4. Copper Chef ceramic non-stick pan
  5. Bamboo Spurtle
  6. Dreamfield's Healthy Carb Pasta.
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Recipe: Garden Fresh Vegetable Spaghetti

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time:25 min | Yield: About 4 servings

Ingredients
  • 2 tablespoons butter
  • 1/2 cup chopped Vidalia or other sweet onion
  • 2 cups chopped assorted garden vegetables, (see Cook's Notes below)
  • 1 tablespoon minced garlic
  • 4 cups peeled and chopped fresh tomatoes, (about 3 pounds) juices retained
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 to 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 2 teaspoons granulated sugar
  • 1/4 cup chicken broth or white wine
  • 1/4 cup sliced green onions
  • 1/4 cup fresh, chopped basil
  • 1/8 cup fresh chopped parsley, plus more for garnish
  • 1/2 cup freshly grated Parmesan cheese, optional
Instructions

Heat butter in a skillet over medium high heat. Add the onion, bell peppers and any other harder veggies you're using first. Cook until they soften. Add garlic and cook another minute. Add chopped tomatoes to skillet; sauté until tomatoes begin to soften slightly, then add in the squash and other softer or already cooked vegetables. Stir in the salt, pepper, Cajun seasoning, sugar and chicken broth; simmer for about 15 minutes. Add the green onion, basil and parsley to the sauce and stir.

Add your choice of cooked pasta to the sauce, stir to mix thoroughly and turn out into a pasta bowl. Garnish with additional parsley and grate fresh Parmesan cheese over the top, if desired. Serve immediately with fresh hot bread and a side salad.

Suggested Garden Vegetables: Sweet bell pepper red, yellow, orange, green or any combination, hot chili peppers, cut green beans, pole beans, zucchini, summer squash, eggplant, garden peas, corn kernels and/or okra are all good choices. Add firm vegetables early with the onion and peppers; softer ones like eggplant and summer squash later.

Cook's Notes: Substitute a 28-ounce can plus a 15-ounce can of whole tomatoes, undrained and chopped, when fresh tomatoes are out of season. Add leftover roasted chicken, shrimp seasoned with Old Bay and Cajun seasoning and sauteed in butter, or cooked and drained ground beef, sausage, or other meats if you like.

Source: http://deepsouthdish.com

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Posted by on June 26, 2017
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4 comments:

  1. I love traditional tomato sandwiches, but I also do pumpernickel bread, spread with cream cheese, add tomatoes, salt and pepper and little garlic powder. Wish I lived near you, I never did get my tomatoes in this year.

    ReplyDelete
    Replies
    1. Oh no DeeDee! Well, I've eaten enough for the both of us and if you were here, I'd sure fill you up a bag of them!

      Delete
  2. I'm going to try this just as soon as i get some tomatoes. I live in the mid west and i haven't gotten any tomatoes yet.I will let you know when make this dish. Sounds yummy as of all the recipes i have tried of yours.

    ReplyDelete
    Replies
    1. Amy, it is so good! I'm not really a photographer so the photo doesn't do it justice, heck, I'm barely a "blogger" LOL.. but the addition of summer veggies is great for those of us who love them.

      Delete

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