This was far from haut-cuisine, but it hit the spot when we needed a quick lunch yesterday. While pasta cooked, I sautéed diced Local Box onion and eggplant in plenty of olive oil with salt, then added diced yellow squash, zuchhini, mushrooms, and bell pepper. I stirred in a half-can of tomato paste, then seasoned, tossed with pasta, topped with parmesan, and served it up! What to call it? We decided that if pasta primavera is made with spring vegetables, then this must be pasta autunno, naturally!
What did you eat out of the Local Box this weekend?