Zucchini Pasta and Tomatoes

Recipe by Educational Chef Julia Schneider
Demonstrated at Grant Park Farmers Market on June 12, 2018

Ingredients

• Market:
  • Zucchini from Cosmos Organic Farms
  • Zephyr from Cosmos Organic Farms $4
  • Pattypan squash from Cosmos Organic Farms – $4
  • Basil from Levity Farms – $4
  • Tomatoes from Levity Farms – $5
  • Spring onions from Bread and Butter Farms – $3

• Pantry:
  • Pasta
  • Garlic
  • Butter
  • Crushed red pepper

 Directions

1. Boil 8 oz pasta of your choice to al dente and set aside.
2. Grate or thinly slice 2 small summer squashes into matchsticks.
3. Grate two large heirloom tomatoes on the large holes of a box grater into a bowl, leaving the skin behind.
4. Thinly slice the basil and scallions and set aside.
5. Heat a saute pan over medium-high heat and add 3 tbsp butter with 1 tbsp olive oil. When the foaming subsides, add two minced garlic cloves and a couple pinches of crushed red pepper. Saute until you can smell the garlic, 30 seconds to a minute.
6. Add the squash and season with 1 tsp salt and some freshly ground pepper. Cook the squash down till it’s almost dry, then add the grated tomato and another pinch of salt.
7. Cook for 2-3 minutes, then add your pasta into the pan and cook till everything is coated, just a minute more.
8. Serve topped with the sliced basil and scallions, and some parmesan cheese if you want!

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.