We went to the Farmer’s Market.
It’s a dangerous place for two foodies such as ourselves, especially when our daily food options are about as far from fresh and local as they can be.
We had to force ourselves to leave before we bought everything.
We then waited the agonizing 7 hours until dinner time, then used almost everything we had just bought in one meal.
We were inspired by this recipe from How Sweet It Is, but we altered it to fit our college student lifestyle: our equipment and facilities, our ingredients (or lack thereof), and our time considerations. This is the goal of Muggle Food — to make delicious food accessible to the average person living with limited means, especially students.
The great thing about this recipe is that it is very customizable! Use whatever veggies you have on hand, choose your favorite pasta, and you can even add any herbs or other flavors that you like. We had a stick of butter left from last weeks’ muffins, and we didn’t buy olive oil, so we sauteed all of the veggies in the butter instead of cooking them separately.
Brown Butter Vegetable Pasta
Adapted from How Sweet It Is
Makes a big pot! Probably 8-10 servings. It kept well in the fridge for several days and was delicious reheated!
- 1 (1 lb.) box pasta — we used whole wheat penne
- 1 zucchini
- 1 yellow squash
- 1 very small eggplant
- 3-4 small stalks of broccoli
- 2 ears of fresh corn, cut off the cob
- 1 cup grape or cherry tomatoes
- 6-8 tablespoons unsalted butter
- provolone cheese — we used 3 slices, cut up into very small pieces
- salt and pepper to taste, optional
Prepare water for pasta and bring to a boil. Meanwhile, chop your veggies!
Heat a large skillet over medium-low heat. Add butter, cook and stir around until lightly browned with a nutty aroma.
Cook pasta in boiling water according to package directions.
Meanwhile, add broccoli to skillet. Cook until just softened.
Add zucchini, yellow squash, and eggplant. Cook until softened. Add corn and tomatoes, stirring frequently to coat the veggies with beautiful browned butter. Cook, stirring occasionally, until all veggies are tender.
Top with provolone and toss until cheese is evenly distributed and melty.
Serve immediately… with farmer’s market fresh salad!