Now that I am actually getting fruit from my garden (no, really!) I am trying to find new ways to eat them fresh. I realize at some point I’m going to have to can/freeze because I’ll (hopefully) get too much to eat. But for now I’m enjoying eating what I’ve grown. It’s really, really cool.
The other day, Norah and I were playing outside and I realized my strawberry plant had the most perfect cutest red strawberry on it! I really didn’t expect it to fruit this year, so I was shocked. We picked it, and ate it warm right from the plant. YUM!
I also had some crookneck squash to eat, though I wouldn’t recommend eating that right off the plant. 😉 Since I’m not sure if the squash is dying or not, I wanted to rescue the few that “came of age” recently to eat. (I just made up that gardening phrase, but I really like it!) We have been eating on a budget lately and I’ve been trying to eat what we actually have in the cabinets (I know, right?) and buying only what’s on sale – with a coupon if we’re lucky. So I had some lemons, alfredo, pasta and some veggies of course. This pasta dish I came up with is super yummy! I love the lemon and alfredo together. It could easily be a hot or cold pasta dish – main or side. And of course you can really use whatever kind of veggies you’d like.
Lemon Alfredo Veggie Pasta
1lb pasta of your choice
3-4 summer squash and/or zucchini, chopped into even chunks
1/2 pint cherry or grape tomatoes, halved
16 oz jar alfredo sauce (store or homemade, whatever ya got)
1 tbsp oil (I used coconut, but you can use whatever you like)*
Salt & pepper to taste
Parmesan cheese for garnish
1. Boil pasta, drain and set aside.
2. Zest and juice the lemon (wouldn’t want to be wasteful) and add to your alfredo sauce. Simmer for about 10 minutes, until flavors meld and sauce is hot. (I also doctor up my alfredo sauce by sautéing some garlic and Italian seasoning before adding the sauce.)
3. Chop up your veggies into even chunks. Heat up some oil in a nonstick pan and throw the veggies in. I sauteed the squash and zucchini for awhile before adding the tomatoes since they take much longer. I also sprinkled them with salt and pepper.
4. Mix it all together with some parmesan cheese.
*Have you ever used coconut oil before? I hadn’t, but a friend lent me some. I honestly loved it! The oil doesn’t burn as quickly in case you have distractions in your kitchen (baby? dog? cats? anyone?) and it doesn’t taste any different than using other vegetable or olive oils. I will say that it definitely smelled like coconut while cooking, but not while eating. It is high in saturated fat though, so be sure to use in moderation. (Just like all the other good stuff.) Just in case you wanted to try something different – now you know!
Hope you enjoy the lemon alfredo sauce – I will definitely be making it again!