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Final haul…

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from the White Plains Outdoor Farmer’s Market.  It was a nice 7 months of produce and fruit every week. Not seen in this pic is the large bunch of kale and 5 bunches of Cilantro. Last year I chopped and froze enough cilantro to get us through the Winter & early Spring. I will do the same this year.

 

 

On the menu…

It’s cool & rainy today…perfect for this hearty pasta dish.
I’ve made this same dish using Summer veggies like yellow squash & zucchini which is just as yum. Today, I used sausage. See, I really do eat meat!

Garlic Pasta w/Sausage & veggies

One large red onion, sliced
5 cloves of freshly minced garlic (we ❤ garlic!)
1/4 c Extra Virgin Olive Oil ( I use Spanish, Goya brand)
3 hot Sausage links – saute on low w/onions…add the garlic in the last few minutes to avoid browning/burning.

1/4 box frozen peas (I use frozen veggies most of the time until the Farmer's Market is in full swing)
1 box frozen broccoli
Salt (as desired)
Pepper (as desired)
Parmesan cheese (as desired)

1 lb of any Pasta. cook (Penne, elbow, etc.)

Mix the sauteed veggies & meat into the cooked pasta. Add an additional 6 T of olive oil to the pasta & add salt, pepper and sprinkle with Parmesan cheese, if desired.

This serves a house full/ a lot of leftovers!

Buen provecho!