Our bountiful garden once again allowed us to enjoy a stirringly delicious vegetable stir fry dish. Chop a bunch of fresh kale, three or four small summer squashes, two medium-sized Japanese eggplants (long and thin), two Italian peppers, and one onion.
This is a simple and easy meal to fix, especially for summer because many of the vegetables in this recipe are from our garden. Although you can use any kind of pasta you want, I used whole wheat rotini pasta (16 oz.). Boil the pasta according to the instructions on the box. While you’re waiting for the water to boil, you can start chopping the vegetables that you may have purchased or picked from your garden. Continue reading