Delicious Garden Vegetables with Pasta

This is a celebration of whatever the garden gives you, simmered down into a light, chunky sauce for pasta. No heavy cream, no jarred sauce, barely any oil, just vegetables cooking in their own juices.

Fresh tomatoes are the engine. As they cook covered over medium heat, they break down and release enough liquid to braise the carrots, celery, onion, and scallions without adding water.

Basil, garlic powder, salt, and pepper keep the seasoning simple and let the produce taste like itself.

The long, slow simmer is worth it. It’s what coaxes the carrots tender and concentrates the tomatoes into a sweet, savory sauce.

Toss it over hot spaghetti and you’ve got a wholesome, naturally vegan dinner that proves you don’t need much to eat well.

Kitchen Tips

• Keep the pot covered early on so the tomatoes steam and release their juices; that liquid is what cooks everything else.
• Add the oil after the vegetables have softened, as the recipe directs, to keep the dish light.
• Save a splash of pasta water to loosen the sauce if it tightens up when tossed.

Variations

• Stir in zucchini, bell pepper, or mushrooms for even more garden vegetables.
• Finish with fresh basil and a shower of Parmesan, or skip the cheese to keep it vegan.
• Add a pinch of red pepper flakes or a splash of balsamic for extra punch.