This dish literally evolved as we made it.
We started with these ingredients :
HUGE zucchini from the garden. Money does grow on trees!!!!!!
Then we decided to roast it with…eggplant, a few CSA beets, and garlic (all roasted at 400* for about 25 minutes after drizzling with about 1 tsp EVOO)
And serve it over pasta .
But we needed a sauce ….
That’s when we thought up the following combo:
- 1 can diced tomatoes, drained well (roasting fresh with the veggies would have been even better!)
- 2 tsp minced sun-dried tomatoes (in oil or just plain rehydrated ones)
- 2 handfuls baby spinach
- 3 cloves roasted garlic
- 2 tbsp capers
- 2 tbsp fresh oregano
- S+P
Puree together into a sauce.
It was WAY too hot for hot pasta, so since the sauce wasn’t hot, we decided to chill the whole mixture. It was kind of like Chilled Ratatouille Gazpatcho Pasta!
Topped with Parmesan . It was strange…..but really good. Very earthy . We decided mushrooms would have perfected the dish.
