Foodie Friday: A great way to use summer veggies
When a friend gave me a week of her CSA share, I knew I had to act fast. I had bags of beautiful summer abundance sitting on my counter and only a few days to use them before we headed out on our own vacation. Thank goodness for Google. I did a search of a few key ingredients and found the most amazing pasta dish using almost all of the veggies. It was a huge hit with all three kids, and that’s saying something for a dish featuring eggplant. Here’s the recipe for pasta with roasted vegetables, tomatoes, and basil from Epicurious. Tweak as needed. If you don’t have eggplant but have tons of zucchini, use that. Don’t be afraid to mix things up. The beauty of this kind of pasta dishes is that it allows you to get creative. There are no set rules. Other than making sure the pasta is al dente. Read more