Going Green Pasta
As summer winds down, my vegetable garden is in full swing. Every plant is producing and I find it a challenge to eat what’s ready to be picked on any given day. The recipe below is a great way to take advantage of the fresh produce now available.
Creamy Green Pasta
¼ cup olive oil, divided
1 medium onion, diced
1 cup sliced mushrooms
2 small zucchini or 1 medium zucchini, seeded and chopped
2 cups green beans
2 garlic cloves, chopped
4 cups spinach (or Swiss chard, stems removed)
1 cup basil leaves
¾ cup evaporated milk
¼ cup walnuts
¼ cup almonds
1 pound of pasta
½ cup crumbled feta cheese
½ cup parmesan cheese, grated
Heat 1/8 cup of the olive oil in a skillet over medium heat. Sauté the onion and mushrooms for 5 minutes. Add the zucchini and sauté for another 5 minutes. Turn off the heat and reserve.
Steam (or boil in a little water) the green beans until tender, 5-8 minutes. Set aside.
Place 1/8 cup olive oil, garlic, spinach, basil, evaporated milk, walnuts, and almonds in a food processor and process until smooth. You may have to add the spinach in small batches, processing it down a few times before all the spinach fits in the food processer.
Cook the pasta in salted, boiling water per package instructions.
Drain the pasta and mix with the spinach-basil cream, sautéed vegetables, steamed green beans, and crumbled feta. Serve with a sprinkle of parmesan cheese on top.
Note: Vegan version – use soy or almond milk for the evaporated milk and substitute tofu for the feta cheese; omit the parmesan.