It’s time for Saturday market here and in cities across the country. Main Street Greenville closes down every Saturday morning so local farmers and artisans can set up their market stalls. As we walk down the street with coffees in hand we are wooed by the scent of handmade soaps wrapped in rustic twine, fresh picked flowers in galvanized buckets, and the delicious aroma of fresh baked breads and cookies.
My mouth waters at the sight of baskets of ruby red strawberries and blueberries plump and ready to burst. I see one tiny girl trailing behind her parents as they stroll down the street, holding a 2-quart berry basket. Smashing the huge basket tight against her tiny chest with one hand, she reaches the other hand in to pull out a handful of blueberries and push them greedily into her mouth. Oh, to be a child again!
My favorite tables are those with garden fresh vegetables and herbs. Deep purple eggplants, shiny green zuchini, and aromatic herb bundles. Everything I need for Pan Roasted Garden Vegetable Pasta.
Pasta with Pan Roasted Garden Vegetables
Ingredients
- 1 16-18-ounce eggplant, cut into 1" pieces
- 1 large onion, cut into 1" pieces
- Sea salt and fresh ground pepper, to taste
- 2 tablespoons olive oil
- 2 medium zucchini, cut into 1" pieces
- 2+ (I use much, much MORE!) garlic cloves, minced
- 1 28-ounce can seasoned crushed tomatoes with Italian herbs
- 12 ounces penne pasta
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Chili flakes (optional)
- 4 ounces pancetta, diced (optional)
- Parmesan cheese, grated (optional)
Instructions
- Preheat oven to 400 degrees.
- Arrange eggplant and onion on large rimmed nonstick baking sheet.
- Drizzle with oil.
- Sprinkle with sea salt and pepper.
- Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes.
- Stir zucchini and garlic into vegetables and continue to roast until all vegetables are fork tender, about 20 minutes longer.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into a small bowl; reserve.
- Drain pasta.
- Also meanwhile, render pancetta in a small skillet until it is just beginning to brown.
- Return pasta to same pot. Add pancetta, herbs, roasted vegetables, and reserved pasta cooking liquid to moisten as desired.
- Season to taste with sea salt and pepper.
- Transfer all to bowl and serve.
Last week my friend Susan at Hope, Heart, Home messaged me, asking for a recipe for her Tasty Tuesday series. With all of the fresh Summer vegetables ripe for the pickin’ this was the perfect Summer recipe to share. Susan always has something delicious happening on her blog so I hope y’all will take the time to visit her today.
Enjoy friends!
I’ve been known to link up to the following great parties!!!
Sunday:
TheDIYShowoff, LifeOnLakeshoreDrive, SilverPenniesSundays, RusticAndRefined, Spiritual Sundays, GiveMeGrace
Monday:
IShouldBeMoppingTheFloor, TheDedicatedHouse, Dwellings, ProjectInspired, InspireMeMonday, BetweenNapsOnThePorch, CelebrateYourStory, Making Your Home Sing Mondays, What Joy is Mine/Monday Musings, Darling Downs Diaries, The Art of Homemaking, SmallWonder, MomentsOfHope, Glimpses, SittingAmongFriends
Tuesday:
TalkOfTheTown, HomeStoriesAtoZ, AStrollThruLife, CoastalCharm, CedarHillFarmhouse, TuesdaysAtOurHome, TheWinthropChronicles, Rich Faith Rising Unite Linky, Testimony Tuesday,Cheerleaders of Faith,Tell His Story
Wednesday:
SavvySouthernStyle, Posed Perfection, A Wise Woman Builds Her Home, Woman to Woman Word Filled Wednesdays, ChristianBloggerLinkup, Mom’s Morning Coffee, Women with Intention, Coffee for Your Heart, MessyMarriage, ThreeWordWednesday, WriterWednesday
Thursday:
ShareYourStyle, ImpartingGrace, EmbracingChange, HaveADailyCupOfMrsOlson, MyRepurposedLife, ADelightsomeLife, KatherinesCorner, I Choose Joy, Thought Provoking Thursday, SincerelyPaulas, ThankfulThursdays, ThoughtfulThursday, Tune-inThursday
Friday:
FrenchCountryCottage, TheCharmOfHome, RootedInThyme, TheDedicatedHouseAnythingBlueFriday, ShabbyliciousFriday, Sweet Inspiration, Faith’nFriends, Missional Women Faith Filled Fridays, Dance With Jesus FreshMarketFriday
Saturday:
FunkyJunkInteriors, OneMoreTimeEvents, SaturdaySparks, TheInspirationGallery, Make My Saturday Sweet
Looks like a wonderful recipe – thanks for sharing !
Happy summer days to you and yours.
Awww, thank you Sandra. I am loving Summer! I do hope you’ll try this recipe and let me know what you think. It is one of my Summer favorites.
This sounds great! We have a lot of zucchini from the garden, so this would be a great way to use it. I love Parmesan cheese, too.
Zucchini always seems to be abundant doesn’t it? I think you will really enjoy this recipe. All the fresh herbs make it especially savory!
Patti, you are speaking my language! This recipe looks amazing and definitely one I’ll be trying out. Thanks for sharing. I shared on Twitter 🙂
Thank you for sharing Mandy. I think you are going to love it!
mmmm this looks so good! I haven’t even eaten breakfast yet and this has me wishing for suppertime! Thanks for the recipe!
I’ve not eaten breakfast today and I’m thinking I need to make this again for dinner! Thanks for your comment Sandy.
This looks incredible! I can’t wait to try it out.
Thanks Amy! You are going to love it!
Sounds yummy Patti. Nothing like fresh veggies picked from the garden or at a farmers market! Thanks for sharing with SYC.
hugs,
Jann
You are SO right Jann. Especially the herbs . . . oh my!
I love pasta and the many ways to fix it. I love finding new ways as well. thank you for sharing this recipe
come see us at http://shopannies.blogspot.com
You’ll love this recipe if you love pasta. Thank you! I’ll come on by for a visit for sure.