rotini with squash, rosemary and chives
There's rosemary, that's for remembrance.
-- Shakespeare's Hamlet to Ophelia
I came across Green Blog Project at Ahaar today and wanted to write about two little perennials we have in our garden: Rosemary & Chives.
This pasta recipe came about as a result of trying to find Various Ways To Use Up Squash From Last Year, that we grew in our garden.
Rosemary (Rosmarinus officinalis) is a perennial evergreen shrub, having pine-needle like leaves, and a strong aroma, which is an effective memory stimulant.
Some medicinal uses, sourced from garden guides:
- Rosemary helps to relax muscles, including the smooth muscles of the digestive tract and uterus - and can be used to soothe digestive upsets and relieve menstrual cramps. When used in large amounts it can have the opposite effect, causing irritation of the intestines and cramps.
- A tea made form the leaves is also taken as a tonic for calming nerves and used as an antiseptic: use one teaspoon of crushed dried leaves in a cup of boiling water and steep for ten minutes.
- Use an infusion as a rinse to lighten blond hair, and to condition and tone all hair. Try mixing an infusion half and half with shampoo to strengthen hair.
- An infusion can also be used as an invigorating toner and astringent. Rosemary added to a bath strengthens and refreshes, especially when used following an illness.
Chives (Allium schoenoprasum) belong to the onions, leeks, garlic family. Chives are hardy, draught tolerant, perennials, eight to twenty inches tall, and they grow in clumps from underground bulbs.
Ingredients
2 Tbsp chopped fresh rosemary
2 Tbsp finely chopped chives
2 cups cooked rotini pasta (or, any other favorite pasta)
salt to taste
2 Tbsp extra virgin olive oil
4-6 cloves of garlic crushed
¼ cup grated cheddar
¼ cup grated mozarella
¼ cup grated parmesan
steamed broccoli florets, squash, peppers, yellow tomato (or red)- as much veggies as preferred
Preparation
heat oil in a pan, sauté the garlic and the cooked vegetables; add the chopped herbs (reserving some for garnish), adjust salt to taste; off heat, stir in the cheese
transfer to a casserole or baking dish and bake in a 350°F oven for about 10-12 minutes
Garnish with fresh chopped rosemary & chives, serve warm.
Labels: blog events, green blog project, home garden squash, home-garden, italian, pasta, squash, vegetarian
6 Comments:
At 5:19 AM, FH said…
Looks mouthwatering.I love Chives too,easiest to grow:)
At 5:54 AM, mb said…
The rotini with fresh rosemary and chives, it makes it an extra delicious recipe. Thanks for participating in GBP.
At 7:46 AM, bee said…
sheela, your blog is an absolute treat to the mind and the senses. wish i had found this recipe earlier. we just finished dealing with 65 pounds of banana squash from last summer.
At 3:31 PM, Timmy the tortoise said…
As Rosemary is my favourite herb of all, and I am also a lover of pasta, I will be certain to try out this recipe ASAP.
At 6:48 AM, Sharmi said…
Hi Sheela, Liked your blog and the dishes a lot. Nice pics too. the rotini whih squash looks yummy.
cheers
sharmi
At 12:38 PM, Sheela said…
thank you all for your kind comments...
bee, wow, 65 lbs sounds close to what we had - we are pretty close to saturation, with only a few large crookneck to eat up:)
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