I’m pretty much the worst ever at gardening. I don’t get why I’m so bad. Except for maybe the part where I don’t know what I’m doing, I forget to water, I despise weeding and I always forget the chicken wire fence.
Other than those things, I really don’t get why I’m so bad.
When I first really tried my hand at gardening about 7 years ago, I had a couple years that were pretty good. I was thrilled with some tomato harvest that were big enough to make enough homemade spaghetti sauce to freeze for the whole year. Seriously. I talked about it every time I’d pull some spaghetti sauce out all winter long.
But those years are gone, and the past 4 years or so just keep getting progressively worse. My husband came in the other day, with a few tomatoes and a promise that we will never be using that yard space again for a garden. We can try a container garden next year, but grass will be going where all my tomato and zucchini dreams went to die.
But somehow, our measly little garden has managed to produce a few decent tomatoes this year. And cooking…well, cooking is something I can handle.
I wanted to try my hand at a warm pasta salad type dish but serve it as a main entree. These pictures show it just like I made it in the recipe, but I did throw in some grilled chicken for when we ate it for dinner. It has a little bit of a kick to it, so if that isn’t your style, just leave out the crushed red pepper flakes.
Fresh tomatoes are so beautiful and one of my very favorite foods!
Tomato Feta Pasta
This is a great way to use your fresh tomatoes from the garden! Add grilled chicken or shrimp for an entree.
- 1 box pasta (I used rotini but you can use any shape you prefer)
- 1 tbsp. dried oregano
- 1 tbsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 1 1/2 tsp. olive oil
- 1/2 cup chicken broth
- 2 – 2 1/2 cups chopped seeded tomatoes
- 1 cup crumbled feta cheese
- Cook pasta according to package directions.
- In skillet, heat oil and then add oregano, garlic, salt and red pepper flakes. Saute for about 1-2 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer for about 2 minutes.
- Stir in tomatoes and simmer, covered for 10 minutes. Add feta and drained pasta and stir until well combined and everything is heated through.