Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Rigatoni with Sauce from the Whole Garden

8/31/2017

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It's harvest time, folks! Back in the day when I was living a hippie-inspired life in Albuquerque, I had a wonderful garden. The irrigation was already in place, so I dug trenches for the water to flow, and my husband helped me cover the entire garden with indoor-outdoor carpeting. That's right. Indoor-outdoor carpeting. I cut slits in the carpet where I planted the vegetables. The carpet kept moisture in and weeds out.
​     My, did my garden grow in the hot Albuquerque summer. I had tomatoes galore, onions, carrots, peppers, cabbage, corn, and especially zucchini. 
     I found this recipe in a hippie magazine one day. Now that I finally have a substantial garden again, it's back on the menu as a main dish at our house. The amounts in this recipe are only suggestions. Adjust to what produce you have on hand. So good and so good for you!

Servings: 6    Serving size: 1 cup   Preparation time: 45 minutes   Cooking time: 20 minutes
Ingredients
1/2 cup fresh parsley, chopped
1 medium garlic clove, minced
1 cup onion, chopped 
1/2 cup leeks, chopped
1/4 cup radishes, chopped
1 medium carrot, chopped
1/2 medium green pepper, chopped
1/2 cup cabbage, coarsely chopped,
I medium zucchini, coarsely chopped
2 medium tomatoes
3 tablespoons basil
8 ounces tomato juice
1 teaspoon salt
​8 ounces uncooked whole-grain rigatoni
4 ounces fresh Romano cheese, grate
4 ounces fresh Parmesan cheese
1/2 cup skim ricotta cheese
3 tablespoons olive oil, divided
​1 tablespoon fresh basil or other herb
​
Directions
1. Mix the parsley, garlic, onions, leeks, radishes, and carrots together in a bowl.
2. Heat 2 tablespoon olive oil in a large pot and add the vegetables, stirring until the carrots and onions are soft.
3. Add cabbage, zucchini, tomatoes, basil, and tomato juice.
4. Simmer covered, stirring often until vegetables are tender, about 20 minutes.
5. Meanwhile, cook the pasta with salt and drain, timing it to be ready just before the veggies are done.
6. Place pasta in a large bowl and mix with cheeses and 1 tablespoon olive oil, then transfer to individual plates or bowls.
7. Top with garden sauce. Sprinkle a little fresh grated Parmesan and fresh chopped basil or other herbs on top and serve.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda
​​
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.​​​​​
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    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2