Garden Pasta
Ingredients
- 1 lb. box pasta: penne or pennette, fusilli, rotelle are all good choices
- 1 tablespoon salt
- 2 medium tomatoes or 1 pint (2 cups) cherry tomatoes
- 1 patty pan, zucchini or yellow squash
- ¼ cup fresh herbs: basil, mint, parsley, oregano, thyme, tarragon, sage (use at least three varieties)
- ½ teaspoon salt
- 3 tablespoons olive oil
Instructions
- Fill a large pot with water and 1 tablespoon salt. Set to boil. Meanwhile, prepare sauce. If using whole tomatoes, cut into ½-inch cubes and place with their juice in a large serving bowl. Cut squash in thin slices and place in bowl with tomatoes. Add herbs and salt. In a small pot, heat olive oil just until it starts to shimmer. Carefully pour on top of tomatoes, squash and herbs — it will sizzle. Use a big spoon to gently combine. Cook pasta in boiling water according to package directions. Drain and add to tomato mixture. Mix well and serve.
