Asparagus & zucchini pasta

In recipe on July 19, 2010 at 6:32 pm

Someone left fresh zucchini in my office break room! I assume that they come from a garden, which is awesome and very inspiring (as opposed to terrorists that have chosen to attack unsuspecting, break-room browsing office workers).

My roommates and I recently established a garden in the back of our apartment. We’re lucky enough to have a large yard with which to work with, but it’s pretty wild. After a couple of (beer-fueled) work parties, we established some rows, planted some fava beans (to rework the soil says my gardening expert friend), transplanted some herbs and just this weekend added tomatoes, peppers and strawberries.

I am cautiously optimistic. I have personally killed probably 5 or 6 basil plants in the last three years, and the fact that people tell me basil is a tough plant doesn’t make me feel any better. But our garden looks great right now – check it out!

I aspire to one day having such a bounty in the garden that I can share with all my nearest and dearest (or, you know, people at the office). This recipe is based around that totally inspiring zucchini.

Asparagus & zucchini pasta

  • 1 bundle asparagus
  • 1 zucchini, hopefully from someone’s garden
  • 4 cloves garlic, sliced
  • 2 tbl. olive oil
  • salt and fresh ground pepper
  • enough spaghetti for everyone you’re feeding.
  1. Preheat oven to 400 degrees. Slice asparagus and zucchini into bite-sized pieces. Mix with garlic, olive oil and salt and pepper in bowl. Put on roasting pan. Cook for 20 minutes.
  2. Cook spaghetti according to package directions.

** I served with poached eggs and a salad!

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