The tomatoes and courgettes in the garden are so bountiful this September. I spend most of the summer willing them to grow, and then they all fruit at once and I can barely keep up. They are perfect right now- bursting with the goodness of summer sunshine. I’m really going to miss all these home-grown veggies when they are gone. I am just about to sow some root veggies, so I can have a supply for the winter months. I’m going to sow leeks and beetroots, but if you have other suggestion for good winter veggies, please let me know.
Every evening I try come up with a meal that makes good use of my home grown veggies. This particular pasta dish is one of my favorites. It’s simply some tomatoes and courgettes fried in garlic and olive oil, then served with pasta and Parmesan (it’s also really good with Feta) It’s another 10 minute meal , so perfect if you’re short on time and looking for something healthy and tasty. This recipe serves one, but can easily be scaled up for a crowd. 
Ingredients
- 70g of uncooked spaghetti
- 1 tablespoon of olive oil
- 80g of courgettes, cut into rounds
- 2 cloves of garlic, crushed
- 80g of cherry tomatoes
- 1 tablespoon of chopped basil
- Salt and pepper to taste
- Parmesan
Method:
- Cook the pasta in boiling water.
- While the pasta is cooking, heat the olive oil in a separate saucepan.
- Sauté the chopped courgettes for 4-6 minutes until tender.
- Add the crushed garlic and cook for a 1-2 minutes.
- Next, add the cherry tomatoes. I like to keep some whole and some halved.
- Cook the tomatoes for about 1-2 minutes.
- Then, taste and season with salt and pepper.
- Once the pasta is cooked, drain and add it to the saucepan of vegetables.
- Taste, and season again if needed.
- Serve with shavings of Parmesan and fresh basil.
