Hi readers. I’m Mary Beth. A wife, a mother, a photographer, a lover of all things creative…finding beauty in the everyday. In the nooks and crannies of unexpected places. In the forgotten spaces of the world. I view and photograph the world in that light and I write about it all on my little blog – Annapolis & Company.
One of my favorite things to photograph is our kitchen. With three growing kiddos under our roof, there’s always a lot going on in there. I like to keep the kitchen a haven for fresh ideas, fresh food, and a fresh perspective. Nothing is off limits! I want my kids to view food as an experiment. A form of art. A way to serve others. A way to serve ourselves with healthy habits and vital nutrients.
This summer linguine is a tried and true recipe in our kitchen. It’s healthy and quick to pull together. So nice for our busy schedules and last minute dinner plans! I make it so often I have it memorized. There are only a handful of ingredients, so make the ones listed count. Be liberal with your olive oil so that it will thoroughly coat all of your linguine at the end. Sprinkle generously with sea salt, as it is pretty much the only seasoning. And whatever you do, don’t skimp on the fresh basil. It makes the natural vegetable flavors pop. And you really don’t want to miss that.
I so hope you enjoy!
//GARLIC LINGUINE WITH SUMMER VEGETABLES
1.5 lbs linguine
1/2 cup olive oil – be generous!
6-8 cloves of garlic, chopped
2 zucchini, chopped
2 yellow squash, chopped
1/2 cup cherry tomatoes, halved
large handful of fresh basil
pecorino romano cheese, freshly grated
Heat olive oil over medium heat in a large cooking pan.
Add your chopped garlic and sauté for roughly 5 minutes until the oil is flavored really well. (Be careful not to burn the garlic.)
Get a separate pot of boiling water going for your linguine and cook linguine according to package directions.
Meanwhile, add the chopped squash to your garlic-flavored olive oil and sauté on medium to medium low heat for about 10 minutes.
Add in the cherry tomatoes for the last few minutes and they’ll get all wrinkly, juicy, and flavorful.
Liberally sprinkle with freshly grated sea salt.
Remove from heat and add torn basil.
Drain your cooked linguine and pour it into your vegetable mixture.
Toss till coated evenly with the flavored olive oil and veggies are distributed throughout.
Top with freshly grated pecorino romano.
A fresh and healthy meal in under 30 minutes!