Big Taste Small Space: Farmer's Market

One of the toughest things New Yorkers have to deal with is the tiny spaces we must call our kitchens. I have learned to adapt my cooking to use as little pots and pans as possible. Because I am on a budget I try to cook as much as possible, aside from the fact that I just love to cook. My favorite place to go to get my ingredients are farmers markets. With tons of local farmers and purveyors selling fresh ingredients, it is a great place to find new and unique produce to cook.

While at the market today I picked up a a few types of squash, some local fresh veggies, including San Martzano tomatoes, zucchini, and broccoli. 

Sqash is such an underutilized vegetable and I can't seem to figure out why. My belief is that people are intimidated and don’t know what to do with them or the difference between them. From the sweet butternut to the fibrous spaghetti, it is such a great vegetable to use because it is healthy, hearty, and actually very easy to cook.  

I decided to make a fresh and simple pasta dish using my recently purchased ingredients. I try not to use more than one pot and one pan per dish, not only to save space but to make clean-ups a whole lot easier. 

Fall Pasta Primavera

*substitute any of these vegetables for your own favorites

Prep Time: 10 minutes   Total Time 30 minutes

1/2 pound whole wheat spaghetti

1 small yellow onion thinly sliced

1 clove garlic, minced

1/4 cup white wine

1 small or 1/2 medium butternut squash peeled and chopped into 1 inch cubes

1 zucchini halved lengthwise and sliced

5 plum tomatoes chopped

1 bunch broccoli florets

1/2 cup chicken stock

1 tsp italian seasoning

salt and pepper to taste

1. Cook pasta in boiling salted water 8 min, or until cooked through, drain.

2. In a large skillet, cook onions and garlic until translucent, about 3-4 minutes on medium heat. Deglaze the pan with white wine and add butternut squash. Cover and cook 5 minutes or until squash is just fork tender.

3. Add broccoli florets, zucchini, and tomatoes and chicken stock. Season with salt, pepper, and italian spices. Cover and cook for 10 minutes until vegetables are cooked yet still crisp. 

4. Toss in pasta with vegetables and heat through. Serve with fresh grated parmesan cheese.