What’s in the House Pasta
13-Jul-2006
- Look in the refrigerator and around the countertops, maybe out in the yard to see what’s available.
- Find baby zucchini; sweet young Walla Walla onions; a sweet red banana pepper; Italian parsley; lemons; basil; garlic; Parmesan cheese; tomatoes; pasta of any sort.
- Sauté the zucchini, onions, pepper and a bit of garlic in olive oil. Salt and pepper generously.
- While they are sautéing heat the pasta water and when it comes to a boil add the pasta.
- When the vegetables are tender remove from the heat while the pasta finishes.
- Drain the pasta, add the sautéed vegetables, the tomatoes, a bit of lemon zest, Italian parsley and basil.
- Mix in a bit of shredded Parmesan.
- Dump into a bowl, squeeze a bit of lemon juice over the mix.
- Use a potato peeler to add nice big Parmesan flakes to the top.
- Drizzle with a final bit of olive oil.
- Eat and be happy!
2 Comments
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Culinary Fool 
{Now that is a mouthful of fresh flavors. Lovely Recipe!Taking into account that you have tossed everything fresh from the garden, you can add in some basil pesto for the zing. Pesto would enhance the flavor of fresh veggies and add some body to the pasta.
Hi Esther!
Pesto would add a nice element but the lemon zest, fresh basil and Italian parsley gave it quite a bit of flavor but it a lighter way. I think both ways would probably be great!
~ B