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Pasta with Sauted Vegetables



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  • Cooking Time: N/A

Pasta with Sauted Vegetables

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Bring 1 gallon of water to a boil in a large pot. Add dried pasta, and cook
to al dente-to the tooth- (just soft enough so that it still must be
chewed). Drain in a colander. For fresh pasta, turn the heat down to low,
cover the pot and hold water on warm until the vegetables are almost done
before you cook the pasta. Put oil and garlic into a large skillet. Turn
the heat to medium and cook the garlic just until it begins to color, not
beyond or it will burn and be bitter. Add the vegetables in the order that
they will cook, starting with those that will take the longest. Move them
constantly with a spatula so they will not overcook in one spot. For fresh
pasta, reboil the water at this point, and cook the pasta during final
minutes of cooking the vegetables. Drain. Add the herbs to the vegetables
and mix to distribute. When the vegetables are almost cooked (still a bit
too crunchy), add canned tomato and crushed pepper flakes, turn the heat
down to low, and simmer for 3-4 mi! ! ! nutes to blend the flavors. Taste
and add kosher salt if necessary.

Ingredients:

1 lb Fresh pasta; 1/2 pound dried
2 tb Extra virgin olive oil
2 Cloves garlic; peeled and
-sliced
3 c Prepped raw vegetables such
-as onion, pepper, squash,
-mushrooms, eggplant,
-spinach, or chard
1/4 c Fresh basil; chopped
1 lg Tomato; peeled, seeded, and
-chopped
1/4 ts Red pepper flakes; crushed
Kosher salt; to taste
1/2 c Parmesan cheese; grated

Serves:

4 Servings
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