pasta

Farmer’s Markets are my happy place. I dream of one day having my own farm with an abundance of produce that I get to share with other people. I live for fresh vegetables and herbs! Once you have food straight from a farm it is so hard to go back to a normal grocery store for produce again. I have been reading a bunch of Carolyn Roehm books lately and there was one recipe of hers where she wrote about the lusciousness of peaches picked straight from a tree at the perfect ripeness. It was really the best description I had ever read about how wonderful food is when it’s grown with love and consumed shortly after being harvested. Ahhh it’s the best!! 

This is truly why I love food so much. Food is such an art. I don’t care if it’s fresh veggies from a garden or a 10 hour masterpiece dessert, anything that showcases passion for the art of food has my heart. I have spent too much time appreciating the earth while I have been on my trip to Michigan but, ugh, I am so in love with creating recipes and appreciating food. 

While I am sharing this recipe, the whole point of this post is to encourage you to seek out farmer’s markets in your area and create a great pasta recipe based on what you find. 

pasta
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Farmer’s Market Pasta

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Ingredients
 

  • 12-16 oz sausage, the one I used was about 13 oz
  • 2 large summer squash
  • 1 bunch asparagus
  • 4 tablespoons olive oil
  • 1 pound spaghetti
  • 3-4 tablespoons unsalted butter
  • 1 cup reserved pasta water
  • 1/2-1 cup freshly grated parmesan cheese
  • 1/2 cup freshly chopped parsley
  • 1 lemon
  • Salt and pepper to taste

Instructions
 

  • Cut the summer squash into large circles but cutting on an angle.
  • Cut the tough ends off of the asparagus.
  • Place the sausage, squash, and asparagus onto a platter and drizzle them with a couple tablespoons of the olive oil.
  • Sprinkle the squash and asparagus with a little salt.
  • Heat up and oil the grill (or prepare according to your specific grill).
  • Cook the sausage until it is nicely charred and cooked through. I like to leave it on the “cool” part of the grill while I cook up the veggies so that all the juices can settle. You can also remove the sausage from the grill, cover it with some foil and place it in a warm oven (about 200 degrees) while prepping everything else.
  • Cook the veggies on the grill until they have nice grill marks and a good char. Careful not to overcook them or they will be too mushy.
  • Meanwhile, cook the pasta in salted water until al dente. Reserve 1 cup of the pasta water.
  • Drain the pasta and add the butter and parmesan.
  • Chop up the vegetables and cut the sausage into bite-sized pieces. Add them into the pasta.
  • Stir everything together and add some of the pasta water. I like to add enough cheese and pasta water, over a low heat, until it creates a sauce.
  • Squeeze in the additional olive oil, a squeeze of fresh lemon juice, add salt and pepper to taste and serve.
Author: Maria Provenzano
pasta