Monday, June 22, 2009

Pasta with seasonal veggies


I made a pasta dish inspired by Pioneer Woman's recipe. I received a zucchini and zephyr squash from the CSA this week.


You know those huge, gi-normous zucchinis you can sometimes find? Well, I just read that actually regular sized zucchinis actually have a better flavor. The large ones are spongy and watery.

I chopped these up, and sauteed them in some olive oil. Oh, and meanwhile started a pot to boil water for the pasta.
Here are some of the other prepared ingredients- some really thin, local asparagus I found at John Herr's, red onion, and 3 garlic cloves put through the garlic press.

Next, I cooked some onion and garlic in olive oil and a little butter. I added in some dry white wine to the pan and scraped up any bits stuck to the bottom of the pan.

I added some lemon zest, lemon juice, halved grape tomatoes, and thin asparagus to the pan and cooked a few minutes.

I added my half and half, I might not do this again. PW adds some real cream to her dish, but I didn't have any so I added some half and half. It seemed to not add any creaminess to the dish, so next time I am just going to leave out the dairy or go all out and use the real deal-regular cream!

Also, I made sure to sufficiently salt and pepper the sauce.

I then dumped the sauce over my recently cooked pasta, and added a bunch of fresh herbs and mixed it up. I used basil, dill, parsley and chives. Then I topped each plate with some freshly grated Parmiggiano Reggiano.

I loved the wine and fresh herb flavor! A great vegetarian dish.

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2 comments:

The Crazy Suburban Mom said...

Yours looks delish! I saw her recipe, didnt look as easy as yours does. Mmmm....

Large squash have gigantic seeds too. They are kind of hard and hard to digest

tracy

Laura said...

Ahhhh another reason to buy normal sized zucchini. A friend did suggest to scrape out the larger zucchini and and fill it with some kind of stuffing, like Moroccan couscous. I might try that sometime.