Can you feel it?
I believe it officially ends this Friday.
My boys of summer are still talking about everything we did during their break from school. Disneyland, lots of time on the beach. Boogie boarding in the Atlantic and the Pacific Ocean. Finding blue crabs and playing baseball.
What a glorious summer it was. A whirlwind that’s for sure.
With the end of summer right around the corner, I’m on a mad dash to scoop up a few more in-season vegetables before they disappear and deciding what else I can make with basil before my garden-fresh supply is no more.
I just love being able to clip fresh basil leaves from the garden and use them in various dishes.
This recipe for pasta with vegetables and goat cheese just felt like a great end-of- summer dish. Everything (except the pasta) was either from my own garden or my local farmer’s market. The beautiful cheese I used was from Goat Lady Dairy in North Carolina.
Recipe adapted from Real Simple magazine, August 2013 issue. To view the original recipe click here.
Late Summer Pasta with Vegetables & Goat Cheese
3/4 pound dried pasta
3 tablespoons extra virgin olive oil
2 cups corn (from 2 ears)
2 cloves garlic, sliced thinly
kosher salt and black pepper
2 pints of mixed tomatoes, such as yellow pear, cherry or grape varieties
2 small yellow summer squash, cut into thin ribbons (using a vegetable peeler)
2 tablespoons fresh oregano leaves (plus extra sprigs to garnish)
4 ounces fresh goat cheese, cut into thin slices
Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat oven to 350° F.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the corn is tender, about 4 minutes.
Add the corn, tomatoes, yellow summer squash, and ½ cup of the cooking water to the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
Serve sprinkled with the oregano and goat cheese. You can add springs of fresh oregano to garnish the plate as well.