I am a creature of habit. Some good, some bad. I really don’t want to be this kind of person. I like to think of myself as a rebel against such monotony. Yet, my habit forming nature takes over and I often end up back-peddling.
Every June I rebel against cooking, cleaning, and all things domestic. The warm weather makes me want to spend every waking and sleeping moment outside. That means I don’t cook either, and we mainly eat out. This might normally be acceptable; except this is the only time of year we get local fresh fruits and vegetables. And every year, right smack in the middle of July I have a “new” epiphany. I miss cooking! Then the next Saturday I hit the farmers market, and am thrilled (overexcited) to see everything in full swing. I also start kicking myself for not coming earlier and for missing a potential month of fresh local food.
In reaction, I way over buy. I load the husband, the kid, and myself down with bags of fruit and vegetables. We drag our bounty home with Jesse trying to act happy behind me. I’m sure he was wondering how we were going to fit everything into our overflowing refrigerator. I knew how though. I had been shoving things deeper into the back until I could no longer get even the smallest jar of jam in. I swear I’m turning into my mother.
I began to clean, and it took a long time as almost everything was expired or moldy. Dare I tell you I found a strawberry rotting on the back shelf? A single lonely strawberry. I feel so ashamed. Although, the great soy sauce spill of 2009 was caused by Dishboy Scott, not me. Ahh I feel a bit better passing some of the blame.
I guess I’m a creature of habit, albeit long cycle habits. I’m on the good habit cycle right now and this pasta is proof! Warm, tangy, garlicky, creamy, beautiful, sweet from the fresh vegetables, and with just enough spaghetti you can’t call it a salad. This is a new favorite of mine and Jesse adores it too.
Why didn’t I want to cook? I forget now.
Farmers Market Vegetable & Goat Cheese Spaghetti
½ pound spaghetti (1/2 package)
1 cup salted pasta water
1 Tablespoon olive oil
½ of a yellow or sweet onion, diced
1 ½ cups baby zucchini, sliced into thin rounds
2 cloves garlic, minced (Fresh from the farmer’s market if you can get it)
2 cups (1 pint) mini mixed colored tomatoes, sliced in half
2 handfuls chopped fresh basil
1 (5.5 ounce) package goat cheese, crumbled
Salt & freshly cracked pepper
1. Boil the spaghetti according to package directions adding 1-2 Tablespoons salt to the water. Set aside 1 cup of the salted pasta water at the end of cooking time. Place the spaghetti in a large bowl.
2. Warm the olive oil in a skillet over medium high heat, add the diced onion & season with salt & pepper. Cook for a couple minutes until the onions start to soften a bit. Add the baby zucchini and cook for 2 more minutes, add the minced garlic & cook for 30 seconds to 1 minute until fragrant. Add the mixture to the spaghetti.
3. Add the tomatoes, basil, crumbled goat cheese, pasta water & freshly cracked pepper to the spaghetti & toss to combine. Wait about 5 minutes for the sauce to thicken a bit and serve.
Serves 3 to 4
Recipe by Laura Flowers