Garden Fresh Pasta

by Gianna Dinuzzo
Garden Fresh Pasta


· 6 ounces cooked angel hair or spaghetti noodles
· 1 pound zucchini
· 5-6 roma tomatoes, halved and thinly sliced
· 1 eggplant, peeled and chopped (optional)
· 1 cup fresh basil, finely chopped
· ½ tablespoon minced garlic
· 2 teaspoons dried basil
· ½ teaspoon red pepper flakes
· salt/pepper to taste
· 3 tablespoons feta cheese


Boil pasta noodles in a large pot over the stove. Using a spiralizer or julienne, create zucchini noodles. Set zucchini noodles, or “zoodles,” aside on a paper towel. Add olive oil and eggplant (if using) to a nonstick skillet over medium-high heat, then saute until slightly golden. Toss in tomatoes, garlic, basil, and seasonings, then cook for another 5-8 minutes. Drain the pasta noodles once they are done boiling. In a large pasta dish, combine zoodles and pasta noodles, then add sautéed tomato and eggplant onto it. Sprinkle with feta cheese, then serve!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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