Being part of a CSA (Community-Supported Agriculture) can mean getting copious amounts of produce a week and not knowing what to do with it all. This week’s NYU CSA delivery included turnips, radishes, red peppers, carrots (which were light orange and yellow, nothing like you see at the grocery store) and various greens. One of the tastiest and easiest ways to use up a CSA share is to cook your veggies with a little olive oil, salt, pepper and garlic and throw them onto some pasta. Feel free to substitute the vegetables used in this recipe for any that you like.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1/2 pound pasta (any shape)
2 tablespoons olive oil
1/2 large summer squash, or 1 small
2 small bell peppers, or 1 large
2 cups mixed greens, any variety
1 clove garlic
Salt and pepper
1/4-1/2 cup shredded cheese
1. Prepare the pasta according to the directions on the box.
2. Meanwhile, prepare your vegetables. Cut the squash into thin slices. Chop the slices in half or quarter them, if desired.
3. If the squash has seeds, scrape the core out with a spoon and discard it. Cut the remaining squash into uniform pieces.
4. Cut the top off of the pepper and use your fingers to pull out the white fleshy parts. If seeds remain, gently tap the pepper, cut-side down, onto a cutting board to remove the rest of the seeds. Cut the pepper into small pieces.
5. Finely mince the garlic clove. Sprinkle one dash of salt over the minced garlic and continue to chop. Make a paste by firmly pressing down on the garlic as you draw the knife towards you. The paste should be a little bit sticky. Set this aside.
6. In a medium skillet, heat about 2 tablespoons olive oil over medium heat. When the pan is hot, place greens, squash and peppers in it and cook for about 7 minutes, or until the veggies are tender and the greens have reduced in size. Be sure to keep the vegetables moving, and add more oil if needed. Add the garlic and season to taste with salt and pepper and continue cooking for about another 3 minutes.
7. Remove the vegetables from heat and divide between two pates of pasta. Sprinkle with cheese and serve warm.