Organic Emily

Garden Vegetables with Buttered Noodles

Garden Vegetables with Buttered Noodles

I love this recipe because it’s fast and delicious!  There are many summer days I’d rather be outside in my garden than cooking dinner for an hour or longer.  My kids loved it too!


1 package of whole wheat spaghetti noodles, cooked and drained

While the noodles are cooking prepare the vegetables

1-2 pounds chopped tomatoes, set aside

1/2 – 1 cup chopped fresh basil, set aside

1 small zucchini, chopped

1 small yellow summer squash, chopped

1/2 – 1 cup Parmesan cheese

In a large skillet heat 1 tablespoon olive oil and 1 tablespoon butter.  Add the squash and zucchini and cook until lightly browned.  Add 1/4 cup of Parmesan cheese to the squash and pull off the heat.  In a large bowl, add hot noodles tomatoes, basil, squash mixture,  the rest of the Parmesan and another tablespoon of both olive oil and butter.  Add salt and pepper if needed and enjoy!

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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