Spicy Beet Green and Arugula Pasta

I had beet greens and arugula from the garden, so I thought I'd saute them up for an easy weeknight pasta dinner. Just to make it a little special, I made my own pappardelle at Jamie's request. Yum!

(Yes, that's a Missoni for Target towel - it's easier to just lay a big towel down)

The sauteed greens were super tasty, and the little bit of sugar offset the bitterness perfectly. You could definitely eat them on their own as a side, but great tossed with pasta. (I made a few too many noodles so we were a little light on the sauce, but it was still good.)

Garden Vegetable Pasta

After picking an eggplant, some zucchini, and some basil from my garden I came back to the city to make a summery dinner. I did go out and buy some tomatoes and garlic (my tomatoes aren't ready just yet). I also used rachette pasta because I knew Jamie would like it, but use anything you've got at home. This is great and summery and is a good way to use your veggies - or those you pick up at the farm stand!

Ingredients:
3 small zucchini
1 small eggplant
3 garlic cloves, crushed
3 tbsp extra virgin olive oil
1 tsp (or more to taste) red pepper flakes
4 plum tomatoes, cut into cubes
1 tsp tomato paste
2 tbsp water
Basil

Directions:
Heat 2 tbsp olive oil in a large skillet. Add the garlic. Cut the eggplant into 1/2 inch cubes and add to the pan. Saute until they start to soften.

Pesto Pasta

One of my favorite summer recipes is fresh pesto pasta. Basil from the store is totally acceptable, but nothing beats fresh picked basil. It's so pungent and flavorful. This is my mother's recipe and will always remind me of summer. I tried Garofalo fusilli and it was really nice - fluffier than most. This easy pasta is a great, fast dinner.

Ingredients:
About 2-3 cups fresh basil (several big bunches)
3 garlic gloves, roughly chopped (less if you're not that into garlic)

Easy Pasta with Fresh Tomato, Mozzarella, and Garlic Sauce

This is one of the easiest dinners - and one of the tastiest. It's best in summer when the tomatoes are fresh and ripe, but can be done in the winter with good looking grape tomatoes. I had the supplies already (tomatoes, garlic, olive oil, mozzarella) so I threw it together this morning before leaving for work. The longer it sits the better it tastes. It's so fresh and delicious and tastes like summer with its bright flavor. Mmm.

Ingredients:
Tomatoes, torn into bite size pieces (this makes it juicier) or chopped, about a cup
2-3 garlic cloves, minced
good pour of extra virgin olive oil, about 1/4-1/3 cup
about 1/2 cup of diced fresh mozzarella
teaspoon kosher salt
pinch hot pepper flakes
basil or parsley, chopped

Directions:
Mix all the ingredients in a bowl and let sit. If it's more than a couple of hours before dinner, put it in the fridge. If not, just leave it out. Salt/add more spice to taste. Toss with hot pasta (fusilli or bow ties or other bite sized pasta is best) and top with freshly chopped parsley or basil.