It’s a beautiful moment when you visit the farmer’s market in the summer and all the vegetables and fruits are bright and bountiful and you just know your chances of getting sweet, fresh produce is far better than say, the end of February. Sometimes I forget how produce is supposed to taste until sunny July rolls around and my taste buds are like, “HEYOOOO TOMATOES.”
As I stroll through the bustling farmer’s market, the aroma of freshly picked produce fills my senses. The vibrant colors of the fruits and vegetables catch my eye, and I can’t resist the urge to purchase a basket of juicy strawberries. The vendors are friendly and eager to share their knowledge about their products, telling me about the sustainable farming practices they use to grow their produce. I love the feeling of supporting local farmers and knowing exactly where my food comes from. It’s not just a shopping trip, it’s an experience that connects me to my community and the land.
This recipe celebrates summer produce. If you try this recipe in February, I hope you live in Australia.
What we’re cooking! – Zucchini, tomato and corn fettuccine with walnuts and feta
Serves 3
1 lb. fettuccine [full disclosure: I had half a box of linguine and half a box of fettuccine so VOILA mixed pastas]
3 Tbsp olive oil
2 garlic cloves
1 ear of corn, kernels cut off
2 small zucchini, cut into thin ribbons with a vegetable peeler
2 medium sized tomatoes, diced
2 tsp dried oregano
1/2 cup walnuts
1/2 cup feta cheese, crumbled
- Cook pasta according to directions on box. Drain, reserving 1/2 cup pasta water.
- In a medium sized skillet, heat olive oil over medium heat. Add garlic and corn and cook for about 4 minutes or until corn is cooked through. Add a liberal pinch of salt and pepper.
- Add corn, zucchini, and tomatoes to pasta plus the 1/2 cup pasta water.
- Heat over medium heat for 8 – 9 minutes or until pasta is coated with sauce and vegetables are heated through.
- Add oregano and toss to combine.
- Plate pasta and top with walnuts and feta*.
*NOTE: Some of you may not be big fans feta, which does have a strong flavor. I thought this flavor made the dish but I topped his with freshly grated parmesan, but definitely top with cheese. Always cheese.
Second note: I served this pasta with garlic bread (CARBS ON CARBS ON CARBS!) Here’s the secret to incredible garlic bread: melt butter with garlic powder, stir to combine, spoon over slices of fresh bread, and broil for a minute or two until tops are lightly browned. De.Lish.
