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Putting garden to bed and one pan pasta



One Pan Pasta                                                       ONE PAN PASTA

Hard to believe, but we are starting to ready our gardens for winter.  I was talking to Matt Swaim on the Sonrise Morning Show today about putting your Bible gardens to bed.

Both my vegetable garden and herb garden have lots of interesting plants that have Biblical roots. Like garlic, leeks, radishes, mint, oregano, chives, cucumbers, and beans, to name a few. We will pull up the spent plants and put them in the compost pile after we break them up a bit. Now here’s a tip – remove all weeds, even those that appear dead. It’s amazing how many weed seeds hide out under stems, etc. over the winter. We like to till the garden up to aerate.

For herbs in pots that can’t take our midwestern winters outside below 15 degrees,  acclimate them to a not so sunny/warm climate by moving into a shady place outside. Then when the weather dictates, you can move them inside. We always have a couple rosemary plants in pots in the house over winter. Remember not to overwater plants in the house during the winter. Rosemary likes high humidity, so plan on spritzing her frequently. They won’t need as much, and we kill more plants with kindness than neglect!
A great way to use those last few tomatoes and basil.

One Pan Pasta

Talk about being on the same wave length, Annie Mitchell Egan emailed me and talked about this wonderful pasta she made for her family. “It’s called one pan pasta and since Will and Little Roma don’t like a lot of garlic, I substituted garlic salt for the garlic”, she said. Guess what? I had just made that same recipe a few days prior! So here are my adaptions, along with Annie’s. And it is a good recipe for sure. Adapted from Martha Stewart.

12 oz. pasta (I just used about 3/4 of a one pound box of penne; Annie used linguine)

12 oz. cherry tomatoes, cut in half (I may have used more since they were from my garden)

1 large red onion, thinly sliced

1 generous tablespoon garlic, minced or 4 cloves garlic, chopped (Annie used garlic salt, to taste)

1/4 teaspoon red pepper flakes or less, or more, to taste

Palmful fresh basil or to taste, chopped, plus more for garnish

3 tablespoons olive oil plus extra for finishing pasta

S&P to taste

4-1/2 cups water

Parmesan cheese for garnish

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, salt and pepper, and water in a large sauté pan. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 7-8 minutes. Don’t worry if there’s some liquid in the bottom. As long as the pasta is cooked, it will absorb the extra liquid. Season with more salt and pepper, a little olive oil,  basil and Parmesan.

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