Baked Sungold Pasta
A last grasp at summer on the last day of summer
Hi, all!
I am on a monster photo shoot right now so have to keep things short and sweet today — but, honestly, this recipe doesn’t need much of an introduction!
With it being the last day of summer, I was inspired to create a recipe that takes advantage of those fleeting end-of-summer veggies and that also eases us into the cozy new season.
The result: a really simple and really delicious pasta that packs in tons of summer veggies (to make sure you get your fill while you can!) and that’s baked into a cozy, comforting casserole. Yes, I said it, it’s a casserole — who are we kidding? And it’s just perfect for these getting-chilly evenings.
I love making this dish with Sungolds — those tangerine-colored orbs that are so full of bright flavor — and a meaty orange-yellow heirloom tomato, but you can use whatever tomatoes you can get your hands on. The yellow tomatoes are lower in acid than red ones, so the flavor is a little different, but it will still be amazing if you use red!
Please go out today and get the ingredients to make this end-of-summer celebration meal. I promise you won’t be sorry!
Veg Forward Giveaway
And the (randomly selected) winner of this week’s cookbook giveaway is… Susie Eaton Hopper of Minnesota! Susie, please reply to this email and I will orchestrate getting the book to you.
Thank you to all who shared your fall favorites in the thread. I loved reading your responses, and will keep them in mind as I develop recipes this season. If you haven’t already, give the thread a read! It’s full of good ideas for what to cook this fall.
