By Dane Feldman
Photo by Dane Feldman.
Now that heirloom tomatoes and garden tomatoes are in full swing, I have more than I know what to do with. Like many others living in the tri-state area, my family and I grow our own tomatoes. So, the month of August leaves us all with almost too many. This pasta dish will certainly help use up some, along with any zucchini you may have too.
What you’ll need:
8 oz medium-sized whole wheat shells
2 zucchini, diced
1 dozen heirloom cherry tomatoes, diced
1/2 cup spinach
5 cloves garlic, chopped
2 tbsp olive oil
1/2 cup dry white wine
Fresh basil, torn
Crushed red pepper flakes
Cook pasta and keep the pasta water.
While the pasta cooks, saute the garlic in a large pan with the olive oil. Add crushed red pepper flakes to taste.
Stir in the zucchini and tomatoes and cook for 8-10 minutes. Break up the tomatoes as they cook with the back of a large spoon and add in the spinach.
When the spinach wilts, pour in the wine and let it cook down for about a minute. Stir in the shells and some pasta water. Garnish with basil, stir once more to combine, and serve.