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    Home » Recipes for People

    Simple Garden Spaghetti

    August 22, 2020 by Yappy Kitchen Leave a Comment

    Fresh, no-fuss flavors straight from the garden.

    Simple garden spaghetti is the answer for a quick, light lunch or dinner in the height of summer. All you need is enough time to boil the pasta.

    white bowl of spaghetti with fresh chopped tomatoes and basil, topped with shaved parmesan

    Every year, we plant a cute vegetable and herb garden on our deck. Banana peppers, heirloom & cherry tomatoes, basil, and rosemary are annual staples. This year, we added serranos, flat-leaf parsley, dill, yellow squash, and okra. We weren't expecting last year's chives to come back, as well as two volunteer cherry tomato plants - so bonus there! It's fun, and we're enjoying a nice little crop this summer.

    "Little" is the operative word there. Our deck garden doesn't produce enough to make a large quantity of anything. Instead we use our harvest to supplement and garnish, like:

    • adding sliced tomatoes, banana peppers, and basil to pizzas
    • using the cherry tomatoes in a Southwest Summer Salad
    • blending the serranos for Avocado Ranch Dressing
    • dicing peppers for Vegetarian Breakfast Burritos
    • mincing the dill in That Good Dip
    • and keeping chopped parsley in the refrigerator for everything! (See Tip #2 in this post.)

    And I make this 20-minute, simple and satisfying dinner!

    white bowl of spaghetti with fresh chopped tomatoes and basil, topped with shaved parmesan

    Simple Garden Spaghetti

    5 from 1 vote
    Print Pin Rate
    Servings: 4
    Calories: 337kcal

    Ingredients

    • 8 ounces spaghetti
    • 2 tablespoons extra virgin olive oil
    • 8-10 cherry tomatoes quartered
    • 1 tablespoon fresh garlic minced
    • 2 tablespoons fresh basil chiffonade or rough chopped
    • 2 ounces parmesan cheese shaved or grated; omit for dairy free and vegan
    • ¼ teaspoon fine sea salt
    • ¼ teaspoon black pepper

    Instructions

    • Boil spaghetti in salted water as directed for al dente. While spaghetti is cooking, use this time to prep tomatoes, basil & garlic. Drain spaghetti in colander and set aside.
    • Heat olive oil in the same pot used for spaghetti. When oil shimmers, add tomatoes. Sauté, stirring occasionally, until tomatoes start to give up their juice. Add garlic and cook a few minutes longer. When juice is starts to evaporate, remove from heat and stir in spaghetti.
    • Season to taste with salt & pepper. Stir in most of the fresh basil and parmesan. Garnish with remaining cheese and basil.
    • Enjoy!

    Nutrition

    Calories: 337kcal | Carbohydrates: 45g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 380mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 8mg | Calcium: 187mg | Iron: 1mg

    Equipment

    All-Clad Multi-Pot, 8 qt
    All-Clad Multi-Pot, 8 qt
    Stainless Steel Colander, 5 qt
    Stainless Steel Colander, 5 qt
    Mercer Culinary Green Santoku Knife, 7 in
    Mercer Culinary Green Santoku Knife, 7 in
    Saf-T-Grip Green Cutting Board, 18x12
    Saf-T-Grip Green Cutting Board, 18x12
    Pasta Serving Set
    Pasta Serving Set

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    Hi, I'm Kim! I was a personal chef and custom caterer for many years. I retired from being a business owner, but I still love to make food for people and dogs. Here I can share the best recipes with you, and we can yap about stuff.

    More about me →

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