Late summer’s bounty is on the menu and fresh, delicious dishes are on the table. This recipe contains a few simple ingredients, most of which can be grown in container gardens, such as fragrant basil, peppers, garlic in pots and ripe tomatoes on the vine. Little space is needed when you’re growing food for one family.
The flavor combinations in this pasta dish are not only delightful, they can be whipped up for the fam in just a few minutes. Heat the grill while you’re prepping your pasta salad, toss on some protein, grab a nice frothy brew, or glass of wine, relax and enjoy dinner. Cheers!
Fresh Garlic, Jalapeno and Cherry Tomato Pasta
- Coarse salt and fresh ground pepper
- 10 ounces fusilli pasta (We love Edison Grainery)
- ½ cup Tessemae’s Lemon Garlic
- 6 fresh garlic cloves, thinly sliced
- 1 fresh jalapenos, thinly sliced
- 2 cups cherry tomatoes, halved
- 2 cups baby greens
Bring a pot of salted water to a boil. Add the pasta and cook until just tender, about 10 minutes. At the last minute, scoop out about 1/2 cup of the pasta water.
Drain the pasta into a colander and set aside. In the pasta pot, heat the Lemon Garlic, garlic, and jalapeno over medium. Cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and turn off the heat.
Stir in the drained pasta, along with the pasta water and greens. Season with salt and plenty of pepper.