Monday, May 5, 2014

Last summer/this spring Pasta sauce

Craving fresh from the garden flavor, but it's a little too early for tomatoes and squash right?
                 (((((Just planting our Tomatoes, cucumbers and squash this week here! ))))

This sauce is  just the thing, and more of a guideline than a recipe. :)
You can throw in any herbs that might be in the garden you enjoy --basil, parsley, rosemary or chives-- would be good and are all usually up and ready to go early,  other greens can be used instead of spinach too .Tender-greens, kale, baby chard, whatever is ready in your early garden.

Early green onions from the spring garden to equal about a cup
 if you don't have any yet dice one onion
sauté with 1 T. olive oil
2 cloves fresh garlic, crushed
1/2 lb hamburger (IF desired--it's really just as good meatless)
when onion is soft and meat done add:
1 T all-purpose flour

1 cup frozen shredded zucchini or yellow squash (I always put lots of this up every summer when we have squash coming out our ears!)
1 pint home-canned tomatoes (Un-drained)
1 tsp salt (or to taste)
1 T. Italian seasoning
1 tsp. garlic powder (or to taste)
simmer till starts to thicken about five minutes
1 24 oz can tomato sauce (or your favorite pasta sauce can be used)
1/4 cup grated parmesan cheese
1/4 cup red wine (optional)
let simmer 10 minutes
add 1 cup fresh spinach torn into very  small pieces, stir it in well and turn burner off. (1/2 cup frozen spinach can be used if needed)
let sit COVERED while you cook -
8 oz. pasta of your choice according to box.
Serve with sauce and a sprinkling of shredded cheese

Summer flavor a bit early :)
and the best side dish??  Fresh steamed green peas!

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