Italian Summer Garden Spaghetti w/Zucchini & Fresh Tomato Pasta Sauce
This sauce is the best reason to grow your own vegetables (or buy them from your local farmer’s market). It’s so delicious that we ate it for lunch 4 times last week and enjoyed it just as much on day four as we did on day one (true story).
Here in Italy, we’re growing all kinds of sauce-making tomatoes so we used combinations of vine-ripened tomatoes for the sauce — (Pera d’Abruzzo (Abruzzo Pear), Cuore di Bue (Italian Ox Heart), Cornabel San Marzano Gigante, and sweet baby Datterini and Cubelli grape tomatoes).
We used whole wheat noodles (for less refined carbs and just two teaspoons of high-quality EVOO for two adult servings to keep it “summer healthy” (and because it’s so hot), but feel free to use your favorite noodles and increase the olive oil to a full tablespoon. It’s great either way.
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