Harvest Squash and Rigatoni for #FarmersMarketWeek

Welcome to #FarmersMarketWeek! We're taking the full week to share beautiful recipes with you inspired by ingredients that you can enjoy at your local Farmer's Markets; and this is the perfect time of year to really let the fresh fruits and veggies shine. There are some beautiful ingredients I have been picking up each week at our local markets and farms, and I can't wait to see what the other participating bloggers are serving up for inspiration!

This recipe came about when I had a beautiful surplus of squash and zucchini in my house and was trying to make sure none of it went to waste! It was a delicious way to use up a good amount of zucchini and yellow squash - which cook down into the hearty meat sauce and just add to the texture, and pack a big veggie punch!

You can play with the seasonings however you prefer - I went heavily "Italian" on this one and used quite a bit of seasonings as there was a lot of mild veggies in there. The fresh tomatoes and basil at the end bring a lovely bright, fresh touch to this filling and tasty meal!

See all of the beautiful recipes we're sharing today, highlighting fresh produce!

Tuesday’s Farmers Market Week Recipes

• Cinnamon Baked Peaches Easy Dessert Recipe by Intelligent Domestications
• Green Cucumber Mint Smoothie by Our Sutton Place
• Grilled Garlic Parmesan Corn on the Cob by Cheese Curd In Paradise
• Harvest Squash and Rigatoni by Making Miracles
• Hungarian Wax Pepper Jelly by A Day in the Life on the Farm
• Sautéed Mexicorn by Palatable Pastime

Harvest Squash and Rigatoni

Ingredients
1 lb ground beef
1 medium onion, diced
2 lbs zucchini
2 lbs yellow squash
1 TBS minced garlic (jarred)
1 cup tomato paste
1 24-oz can spaghetti sauce
1 TBS garlic powder
1 TBS basil, dried
1/2 TBS oregano, dried
1/2 TBS Italian Seasoning
1 1/2 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1 pint grape tomatoes, diced in half
handful of fresh basil leaves, julienne sliced
1/2 cup grated Parmesan cheese
1 12-oz box Rigatoni pasta

Directions

1. In a very large nonstick skillet, cook the ground beef and onion over medium heat, until beef is cooked through and onion is tender (about 10 minutes). Season with a sprinkling of salt and pepper during cooking.
2. Add in the zucchini, squash, minced garlic, tomato paste, spaghetti sauce and remaining seasonings: garlic powder, basil, oregano, Italian Seasoning, salt and pepper. Stir to combine, and bring to a low simmer.
3. Meanwhile, bring a large pot of water to a boil and cook the rigatoni per package directions (about 10-12 minutes at a full boil, until they reach your preferred texture).
4. Drain, and set noodles aside.
5. Simmer the meat and veggies about 15-20 minutes total, until the squash and zucchini are tender (cover with a lid if it is splattering).
6. When meat mixture and pasta are done, gently stir the cooked pasta into the meat mixture to coat. 
7. Stir in the grated Parmesan and fresh tomatoes. Taste, and adjust seasonings if necessary.
8. Serve with the fresh basil sprinkled over the top, and additional Parmesan, if desired.