Since closing The Produce Gathering, I have been loading up on produce from our farmers market. This recipe was inspired mostly by everything I purchased. I was trying to find a dish that would encompass a lot of the veggies that are in season right now and this did it.
Closing our produce co-op has been bittersweet, I loved it. I truly did and maybe it just ran its course? I spent so much time gathering produce, it was exhausting but at the same time, I formed relationships with many of our local farmers that I will cherish forever. And, the way I see food is drastically different.
Well, I miss you, good customers. But, I hope you follow us online and try out our recipes, I love sharing these recipes with you in hopes you will also continue to shop local and eat healthy.
Veggie Packed Pasta
12oz spaghetti (I use gluten free spaghetti)
1 sliced onion
1 sliced eggplant
2 colorful bell peppers chopped
1 cup sliced tomatoes (small or cherry tomatoes work best)
1 handful sliced broccoli
2 handfuls greens (I used whatever was available)
1/2 cup shredded carrots
1/2 cup shredded cabbage (optional)
2 tbs olive oil
1 cup dry white wine
3 cups water
salt & pepper
cheese for garnish
NOTE: You can use almost any veggie available to you, sub out the ones you do not like.
This is a one pot dish that means, you’ll be cooking everything in the one pot and you will not drain the pasta…ideally. However, if you have worked with gluten free pasta in the past, it can be tricky. So, I’m going to give you two ways to cook this…the first is if you are using regular pasta and the second will be for gluten free pasta.
Cooking with Regular Pasta: Simply, throw everything (not the cheese) in one large pot adding the liquids last over the full pot. Hopefully, you will not have to drain the pasta and this will all cook nicely together. Let it boil, make sure the pasta is covered and cook for about 10 minutes. Keep stirring, you don’t want your pasta to get stuck to the pan.
Cooking with Gluten Free Pasta: Ok, gluten free pasta seems to leave a weird residue especially if you’re using a corn version. So, I would recommend cooking the GF pasta first and draining it. In a large pot, cover the veggies (leave the pasta out) with the liquid ingredients above. You can probably take down the water to 1 1/2 – 2 cups. Let it boil and make the veggies tender then drain if needed. Toss in your cooked pasta and you are good to go, garnish with cheese.
This recipe was adapted from One Pot Farmer’s Market Pasta.