Back with another recipe from our garden to table series. If you missed the first recipe, you can find it here.
I’m excited to announce the garden is in full production mode. Every week we’re feasting on summer’s bounty and this week, we harvested yellow squash, cherry tomatoes, and zucchini, but more on the zucchini later.
First and foremost, I love SQUASH because it’s:
- highly versatile great for grilling, roasting, stuffing and sauteing
- A prolific producer in the garden
- LOADED with VITAMIN C
BUT
I have to admit publicly, TOMATOES are the key to my heart!
- They’re healthy and nutritious
- They scream Summer!
- Excellent for lowering blood pressure & Cholesterol
- And Salsa! Salsa! Salsa!
So what can you expect when this dynamic duo links up with black bean penne pasta?
A lot of exciting things will happen in your mouth as you chew, the cherry tomatoes will burst to fill your oral cavity with its summer essence, while the silky sauteed squash releases a subtle sweetness just enough to get your attention.
Pay close attention to the black bean penne, it has a faint bean flavor (hence black bean) that absorbs the salt, thyme, and acidity that will satisfy your pasta fix and leave your palate wanting more.
This combination is AMAZING because there’s nothing quite like eating a healthy meal made with the season’s best garden-grown produce.
You know…there’s a saying that says, “nothing good comes from deprivation”…don’t rob yourself of this experience…
Grow YOUR own FOOD.
Did you know?
- Tomatoes were first introduced by the Aztecs and Incas in the early A.D. 700. It’s true, check out this article for the little known tomato facts.
If you would like to witness in real-time harvesting footage, follow me on Instagram to catch the highlights.
HOW TO MAKE YELLOW SQUASH AND CHERRY TOMATOES WITH BLACK BEAN PENNE
- 3 Tablespoons avocado oil
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, diced
- 1 large summer yellow squash, seeded and diced
- 3 springs of fresh thyme
- ½ teaspoon pink salt plus (1 Tablespoon, divided)
- ¼ teaspoon ground black pepper
- 2 cups of garden grown cherry tomatoes
- 12 ouces of Black Bean Penne
- Bring to Boil 2 quarts of water in a large pot.
- Over medium-high heat heat oil in a large skillet add onions and garlic. Cook until lightly brown and translucent.
- Dice squash into ½ inch squares.
- Once onions are browned, add squash, thyme, salt, and pepper. Cook over medium-high heat, stir frequently until squash releases its water, and begins to brown.
- Toss in tomatoes and cook until they start to burst and the breakdown and release their juice.
- Meanwhile, add 1 tablespoon of pink salt to boiling water, stir in pasta and cook according to box instructions, until fork tender. Drain and toss with yellow squash and cherry tomato sauce.
