April 19, 2013
*happy friday, friends! today i’ve invited the most lovely mary beth from annapolis and company to come share a yummy summer recipe with us.
mary beth is a foodie, natural light photographer, crafster and all around sweetheart. i have especially been wanting to try my hand at making some of these tile coasters and this recipe for peanut butter honey granola! i know you’re going to fall in love with her and her beautiful blog and this yummy recipe. enjoy! xo, bonnie
Hi roost readers! I’m Mary Beth. A wife, a mother, a photographer, a lover of all things creative…finding beauty in the everyday. I blog about our life of two artsy parents and 3 crazy schooners at Annapolis & Company. I hope you’ll come say hello!
I’m really excited to collaborate with Bonnie today and bring you one of my favorite tried and true recipes. It’s one of those healthy, but crowd-pleasing dishes that smells like a mix of fresh summer and roasted garlic….
I make this summer linguine so often I have it memorized. Seriously. It is really easy and fast to put together. I usually start by washing/chopping up all of the fresh veggies and having them ready to go. 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, keeping it from being too dry. 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
- sea salt
- optional: 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.
Voila! A fresh and healthy meal in under 30 minutes!
Source: Tales of Me and The Husband
Thanks for having me, Bonnie!
Xoxoxo, Mary Beth