Monday, June 30, 2008

Stinky spaghetti: A CSA-inspired recipe from my little chef

Few things are as fun - or aggravating - as having your child help out in the kitchen.

My little chef has tagged along with me for as long as she could walk. Whether it's time in the kitchen or an exploration of the local farmers market, my little foodie has always been at ease with new tastes, shapes and colors.

This weekend, we went to the farmers market to round out what we'd received from the CSA, and she wanted to help cook as soon as we got home. It was literally an "add this" and "this one, too, Mommy" way of cooking. I had no idea how it would turn out, and I have to say, I was impressed! (Keep in mind there are no real amounts to share, so this would be best done by eyeballing or taste).

The name, of course, comes from the amount of onions and garlic scape involved. It was enjoyed by us all, and even the baby enjoyed an abbreviated version of mushed summer squash and rotini.

Stinky Spaghetti

1 lb. pasta
2-3 T. olive oil
1 large onion, chopped
6 green onions, diced (use whole thing)
3 garlic scape, diced
1 large yellow summer squash, chopped
1 large zucchini, chopped
1 pint cherry tomatoes, halved

Cook pasta according to directions. Heat large skillet and add olive oil. Sautee' onion, green onions and garlic scape until tended. Add squash, zucchini and cherry tomatoes and heat through. Add a few ladles of pasta water and oregano and basil to taste. Drain pasta. Add pasta to pan and toss completely. Serve with parmesan, if desired.

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