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Summer Pasta

 

Take your pick of summer vegetables: Beets, Fennel, Broccoli, greens, and/or zucchini. Chop them all coarsely. Also, slice one onion and chop three or four cloves of garlic.

Cook each of the vegetables individually until just tender –beets and fennel do best roasted in olive oil, while the broccoli, greens and zucchini work in a frying pan with oil over high heat. Onions and garlic prefer medium heat.

While cooking the vegetables, boil water and cook 1 pound pasta. When ready, drain the pasta.

Combine all the cooked ingredients in a large serving bowl. Add salt and pepper to taste, and toss with a generous grating of hard Italian cheese. Garnish with some chopped herbs (from the bundle). You can also add a squirt of fresh lemon juice and pinch of lemon zest if you like.