Farmers' Market Pasta and Sunflower Flax Bread

My best friend, Christina, visited for the weekend! We have been close since our sophomore year at the University of Idaho and lived together for two years at Kappa Delta. Through my move across the country and her long hours as an auditor at KPMG, we have prioritized to see each other 3-4 times a year and have kept a blissful friendship. She moved to Pennyslvania in July,was recently recruited by Corning Inc and begins her new awesome job at the end of the month. I could not be more proud of her! During her visit, we attended our first Wake Forest Football Tailgate, celebrated ChristinaPalooza with some of our new friends, had long talks about our dreams for the future and shopped at the local Farmers' Market. We both love cooking and eating healthy fare. She is training for the New York City Marathon in November so this post is carb-loaded!

Farmers' Market Pasta

Homemade Pasta
2 cups whole wheat pastry flour
1 local egg
1 teaspoon salt
1/2 cup water (more to make a smooth dough)

Knead all ingredients until you have a smooth, elastic dough ball. Roll out and cut into noodles. Let dry for at least an hour.

Farmers' Market Sauce
5 tablespoons olive oil
6 cloves garlic
3 red dried chilis (red pepper flakes work too)
1 chopped red onion
2 cups cherry tomatoes (halved)
2 cups zucchini sliced in small chunks
1/2 cup basil
salt and pepper

Saute garlic, onion and red chilis in olive oil for 5 minutes.
Add tomatoes and zucchini.
Cover pan and let simmer for 10 minutes. Stirring occasionally.
Meanwhile, boil pasta for 2 minutes.
Add basil, cooked pasta and salt and pepper.
Saute all ingredients for 2 minutes.
Serve with fresh grated parmesan cheese and fresh cracked pepper.

Sunflower Flax Bread

1 1/3 cup warm water
2 tablespoons canola oil
2 tablespoons honey
1 teaspoon yeast
1/4 cup vital wheat fluten
1/4 cup self-rising bread flour
1 1/2 cup whole wheat bread flour
1/2 cup rolled oats
1/2 cup sunflower seeds
1/2 cup flax seeds
1 teaspoon salt

In a stand mixer, beat together warm water, oil and honey. Let sit for 10 minutes.
Add wheat gluten, flour, rolled oats, sunflower seeds, flax seeds and salt.
Knead for 10 minutes until a smooth elastic ball forms.
Let rise for at least an hour or until doubled in size.
Shape and put into loaf pan.
Let rise for another hour and bake at 350 degrees for 30 minutes.