real food. real life.
It tastes as good as it looks.
It was amazing.
And just like teaching, this amazing gem came without a plan, on the fly, just working with the ingredients available to me. It was on a whim. It came out of a plan gone sour from lack of ingredients for another recipe. It came from fresh farm veggies sitting in the fridge waiting to be used. It honestly just came out of my head and went straight into my belly. Aaaaamazing.
Garden fresh summertime veggies in a sweet and saucy balsamic glaze, mixed with my most precious staple - spaghetti noodles. Ummmmmm, yes, please! And sprinkled with roasted pipits because, hey, why not. This dish surprised my tastebuds, and my daughter, who saw this heap of vegetables and gobbled it down. Yes, that's right folks - my 3 year old cleaned her plate from this dish. I feel like I should get an award for that big feat alone. Phew!
I give you this, awesome 10 minute dish for supper tonight.
Balsamic Spaghetti with Garlic Scapes, Zucchini, and Roasted Pepitas
Spaghetti Noodle of Choice (We used whole wheat)
1 small onion, diced because who likes long pieces of onion? Not me.
1 tbsp Extra Virgin Olive Oil or water for sautéing
*Cast Iron Pan - Seriously, get one, use it. Makes this dish better, I swear.
1 small zucchini, chopped
1/2 red pepper, chopped
4 garlic scapes, chopped
1 ripe tomato, chopped
4 swiss chard leaves (or green of choice, optional), chopped
Balsamic Vinegar (don't measure - add bits at a time until taste is right for you)
2 tbsp Honey or Maple Syrup
Extra Virgin Olive Oil for added Sauciness, optional
1 tsp hot pepper flakes
chopped fresh basil and oregano, as much as you want (or dried)
sea salt/pepper to taste
1/2 cup pepitas
What to do:
1) Cook noodles according to package. Set aside until ready to add in.
2) Heat oil or water in cast iron pan over medium heat. Add onion. Cook and stir until smelling awesome and slightly coloured. Add in garlic scapes. Keep on stirring. Keep on cooking. Keep on smelling amazing.
3) Add in rest of veggies and stir, stir, stir. Add a bit more oil or water if needed. By now, they should be getting a bit browned from the awesomeness of a cast iron pan.
4) Add in a drizzle of balsamic. Stir. Add in a bit more. Reduce heat to low-medium. Add in honey, hot pepper flakes, fresh basil and oregano. Stir to coat and mix. Add a touch of oil if you want it a bit more saucier. Taste test. Add sea salt/pepper and more balsamic if you'd like. (I did) Add in noodles and toss to coat. Turn off heat.
5) Roast pepita seeds in a small pan over medium heat then sprinkle over top of noodles. Eat up and return back for seconds. No judgement here.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...