Wednesday, 21 May 2008

Italian Vegetable and Pasta Sautee

A beautiful, colorful way to use fresh produce from your garden. If you don't tell, no one will know that it's good for them! This is one of the few recipes that I can claim, 100% - I made it up one day after a trip through my garden.

Italian Vegetable and Pasta Sautee

1 zucchini
1 yellow squash
1 onion
3 T. olive oil
1/4 t. salt
1/2 t. oregano
1/4 t. thyme
1/4 t. black pepper
1/4 t. garlic powder
1/4 t. onion powder
1 lg. tomato (or 1 can diced tomatoes)
2 C. dried garden spiral pasta
parmesan cheese (optional)
fresh black pepper (optional)

  1. Cut zucchini and squash in half, then slice into 1/2 inch pieces. Dice onion. Combine in a med. bowl. Add olive oil and all spices, mix well, and marinate for 20 min (or overnight, covered in fridge.)
  2. Dice tomato and place in colander over the sink (or drain canned tomatoes in colander) Bring 2 qt. lightly salted water to a rolling boil. Boil pasta for 1 min. less than the package directs. Drain pasta over tomatoes.
  3. Sautee marinated vegetables in a large, heavy skillet for about 10 min, or until onion begins to caramelize and squash begins to brown. Add pasta and tomatoes and cook until hot, and noodles crisp on the edges. Top individual servings with freshly grated Parmesan cheese and cracked pepper.

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