I've made this dish in a few variations, but always as a vegetable.
I decided to add pasta.
Next time I may toss in some grilled sausages.
If there is a next time…..
I think they've stopped.
The zucchini, I mean.
Pasta with Zucchini (Courgette), Tomatoes and Feta
Preparation and cooking time: 30 minutes
- 1 cup pasta
- 1 zucchini (courgette), about 8" (20cm) long
- 1/2 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup dry, Greek olives, about 12, pitted and chopped
- 3oz (90gr) feta, cubed or crumbled
- 2 tbs fresh oregano, chopped
- 1 tbs Balsamic vinegar
- 2 tsp olive oil
- Cook pasta according to package directions.
- Cut zucchini into quarters the long way, then slice 1/4" thick, into quarter circles.
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, pepper and sauté until tender.
- Add zucchini, garlic and sauté until zucchini softens.
- Add tomatoes, oregano, vinegar, cover and simmer 10 minutes.
- When pasta is ready remove skillet from heat.
- Stir olives, feta and pasta into skillet and serve.
I have quince!
I have no clue what to do with quince.
I have had Japanese Flowering Quince for 8 years, both at this house and our house in the Vendée.
I have never before had any fruit.
Normally the shrubs flower in the spring. This year they all flowered in early January.
Then we had snow and 2 weeks of very cold weather. The blossoms fell off.
They all flowered again.
Is that why I have fruit this year?
Now I need to figure out how to tell if it's ripe.
I know that it's very high in pectin and inedible raw.
I see jelly or jam of some sort in my future.
As soon as I figure out when it's ripe and ready to use.
By the way – I have eight quince….. not a bumper crop but still the best in eight years.
In other garden news…. It's looking pretty pathetic isn't it?
Except for the tomatoes – they're still going strong.
Why are 2 of my acorn squash yellow?
Not 2 plants, but 2 squash from one plant. The rest are the regular green.