Inspired by the AZ Republic Food Section story on simple pasta dishes that ran 5/30/07 and by the veggies in my fridge, I threw this together last night. It was easy and delicious.
1/2 pound of fresh sweet pea pods string removed
1 bunch scallions, thinly sliced
1 leek, thinly sliced
2-3 cloves garlic, thinly sliced
2 medium sized yellow crook neck squash, halved and sliced
1 can diced tomatoes
1 tsp each chopped fresh basil and oregano or 1/2 tsp dried
1 cup chopped arugula
1 pound capellini or thin spaghetti
1 ounce Emmanthaler or Parmesan cheese freshly (and finely) grated
Salt and pepper to taste
Bring water to boil for pasta and throw in pea pods for about 3 minutes. Meanwhile in about 1 T of olive oil saute onions and garlic for about 1 minutes. Add squash and cook stirring often until the squash begins to soften. Add tomatoes, with juices, herbs and arugula. Salt and pepper to taste. Continue to cook while the pasta is cooking, which you should add to the water and peas now as it only takes about 2 minutes.
Drain the pasta/peas and place in a large bowl. Top with sauteed vegetables and toss to combine, adding about 1/2 cup of the pasta water to moisten as needed.
Serve topped with cheese.
Makes a ton.
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