Farm fresh and quick to pull together, this meal is perfect for a weeknight. Local tomatoes are so bright and flavorful right now, the simplest preparation is all you need. I prefer whole grain brown rice pasta over the norm because it’s easier to digest, as it’s free of wheat, dairy, and gluten. I recommend Lundberg brand if you decide to go this route – wholesome and organic, it’s a great way to get your grains in! You can find this at your local Whole Foods or purchase at my store HERE.
Farmer’s Market Tomato & Broccolini Spaghetti
extra virgin olive oil
1 shallot, small dice
2 garlic cloves, minced
pinch red pepper flakes
1 pint fresh cherry tomatoes, halved
freshly ground black pepper
splash white wine
1 bunch broccolini, chopped into bite-sized pieces
large handful fresh oregano, stemmed and finely chopped
large handful fresh basil, finely chopped
1/2 box brown rice spaghetti
fresh lemon juice from half lemon
Heat a large splash of oil in a medium skillet on medium heat. Add the shallots, garlic and red pepper flakes and sauté until onions are translucent. Add in the tomatoes, sea salt and pepper. Saute until slightly browned and cooked through.
In the meantime, bring a large pot of water to a boil. Salt the water. Then add the pasta and cook for about 10 minutes, stirring occasionally. Drain the pasta, reserving some of the cooking liquid. Set aside.
Add a splash of wine to tomato mixture to deglaze the pan, scraping up any browned bits from the bottom. Add the fresh herbs and broccolini. Cover to steam for about 3 minutes.
Add the pasta to the vegetable pan. Add a small ladle of cooking liquid. Stir to combine. Season to taste with sea salt and pepper. Add a squeeze of lemon. Top with more fresh herbs and serve.