For the first time in a long time, I felt the end of summer. I walked out of my apartment in a t-shirt and jeans, ready for my casual and final summer Friday, only to find that I needed a jacket. Instead of turning around, I braved the brisk cool air on my walk to the subway. 

In some ways, I’m ready for fall. I’m ready for a pumpkin spiced life, delicious apples, and cappuccinos with coconut milk. I’m looking forward to waking up later for long runs without trying to beat the relentless summer heat. In some ways, I’m not ready to let summer go. I love walking aimlessly through the sun-warmed summer streets, discovering new restaurants and shops. I love iced matcha lattes, yoga in the park, and outdoor lunches. The sooner summer is over, the sooner it’ll be back again. Fall always represents a time of transition for me, and it’s not just the weather. Fall marks the conclusion of racing season. I have a few more races to go, but after that, it will be time for a break. 

In terms of races, I have no set plans for next year. I’m going to wait a few more months before making plans. Sometimes it’s best to just be in the moment. So here I am, somewhere between summer and fall, somewhere between the middle and the end of my racing season.

Nevertheless, whatever season it is, a girl’s gotta eat! Some of my favorite fruits and veggies are in season in the summer, so it’s a great time for me to experiment and try new things. A few weeks ago, I was craving pasta. Instead of going for a typical tomato sauce, I decided to get creative and incorporate some seasonal veggies into my dinner. I opted for one of my all-time favorite veggies, mushrooms, and paired it with two of my preferred seasonal veggies, zucchini and yellow squash. In all, it took me about 30 minutes to prepare everything. This meal encapsulated everything wonderful about summer; it was light, simple, and easy. The recipe is below. 

Summer Vegetable Pasta
(Serves one)

3/4 cup of bean pasta (I’ve used both black bean and chickpea pasta)
8 oz mushrooms
2 small zucchini
2 small yellow squash
Olive oil
Nutritional yeast (optional)

Directions: Bring 2 cups of water to a boil and pour in the pasta. Cook for 7-10 minutes. Preheat the oven to 400 degrees. Slice all veggies and place in baking dish. Drizzle with olive oil and bake for 20-25 minutes. In a large bowl, mix veggies into pasta. Sprinkle nutritional yeast.

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