Straight from the Farmers Market ~ Spring Veggie Ragu
If I’m not growing it, I love to buy my fruits and vegetables from local farmers markets. This past Saturday was no exception to that rule. Walking through the farmers market, I found some amazing vegetables that begged to come home with me and be dinner. I gleefully obliged and picked up some wonderful things to make a Spring Veggie Ragu to top some Buitoni Spicy Beef & Sausage Ravioli. One of my favorite vendors had fresh baby garlic shoots. I had never seen them before, so I inquired about how to use them. The farmer told me that they were volunteers, coming up from his harvested garlic crop. You can use them just as you would Spring or green onions. You can even use the green leaves, all the way to the tips! My family loves garlic, so they were definitely a must-have for dinner. Thin Chinese eggplants were a must have as well, especially at 4 for $1! They are a versatile vegetable that can easily be added to many different veggie dishes, such as a Spring Veggie Ragu.
Spring Veggie Ragu Over Pasta Makes a Great Meal
Spring Veggie Ragu is a great quick meal on any night of the week. It satisfies your hunger pangs, as well as adds a good portion of veggies to your day. Pairing Spring Veggie Ragu with your favorite pasta rounds out the dish and gives you a great base to carry the sauce to your tastebuds. I paired mine with a spicy beef and sausage ravioli from Buitoni. It gave me the perfect spice and bite to go with the bright flavors of the Spring Veggie Ragu.
2 T olive oil
2 large red ripe tomatoes, seeded and diced
2 Chinese (or baby) eggplant, diced
4 oz Baby Bella mushrooms, cleaned and diced
6 stalks baby garlic (or 3 garlic cloves), sliced
1/4 C half n half
Pasta, cooked and hot
2 sprigs basil
Asiago cheese, shredded (for garnish)
Heat a saute pan over medium high heat. When warmed, add the olive oil, eggplant, and mushrooms. Saute until the veggies start to caramelize on the edges.
Add the tomatoes and baby garlic to the pan. Stir and saute until the garlic starts to wilt.
Add the half n half, stirring for a moment to coat the veggies. Let simmer 1-2 minutes.
Rinse the basil leaves and stack, one over the other. Roll up across the short side if the leaves, making a roll. Slice into thin strips and set aside.
Spoon Spring Veggie Ragu over hot pasta. Garnish with basil and Asiago cheese.
Spring Veggie Ragu is So Versatile!
Whatever spring or summer veggies are in season, you can use them in Spring Veggie Ragu. You can even toss in the veggies that you’ve left for maybe a day too long, that are slightly wrinkled, but not enough to call them “bad”, just not “pretty” anymore. Zucchini, summer squash, asparagus, and even scallions can be used in Spring Veggie Ragu. Use your imagination and bring a variety of veggies to the table in Spring Veggie Ragu!