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1995-09-27
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Newsgroups: rec.food.recipes
From: <wdborgeson@ucdavis.edu>
Subject: Pasta d'Estate
Message-ID: <Pine.3.89.9406221037.A28203-0100000@chip.ucdavis.edu>
Organization: Taronga Park BBS
Date: Thu, 23 Jun 1994 03:39:22 GMT
PASTA d'ESTATE (SUMMER PASTA)
INGREDIENTS
1 lb penne, rotelli, or any mixture of short, stubby pasta
2 small zucchini
1 red bell pepper
1 white or yellow onion
1 carrot
2 tbsp flat-leaf parsley
a small handful of fresh oregano
1/4 cup pine nuts
4-6 large, juicy garlic cloves
1/3 cup olive oil (at least virgin of not extra)
1/2 cup grated hard cheese - romano, parmesan, etc.
sea salt and freshly ground black pepper to taste
PROCEDURE
Slice long veggies in half lengthwise and short ones through their
"equators." Grill them on both sides over bbq coals or on a stovetop
grill until black lines appear. Cut into bite-size pieces and set aside.
Crush and chop pine nuts and garlic; cook in the olive oil until
golden brown; set aside. Chop the herbs. Grate the cheese. Cook the
pasta al dente, drain, put in a large glass or ceramic bowl. Add veggies,
herbs, cheese, garlic/pine nuts/olive oil. Toss well. Season to taste
with sea salt and freshly ground black pepper (and/or cayenne). Serve
with warm, crusty bread and sweet butter.
(recipe created by Sue Borgeson)