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Epicurious

PASTA AL FRESCO

created for some Vegan friends of mine this dish exudes flavor and color. Vegetables can be subsituted as seasons and region dictates. Can be ready in a very short time!

Recipe information

  • Yield

    4 in Iowa 6 elsewhere rof !

Ingredients

3 med Zuchinni sliced 1/8"
2 med Yellow Sqaush slice 1/8"
2 med Carrots slice 1/16"
1 sm Red Onion Julianned
1 cup Brocolli sliced 1/16"
1 cup Califlower sliced 1/16"
1 cup Mushrooms (Portabella)sliced thin 1/8" strips
6 cloves roasted garlic
1/4 cup Olive Oil
1 cup fresh shreded parmesean
1 cup fine shred Mozzerella
4 cups prepared pasta

Preparation

  1. I prepare all vegetables and keep them in storage containers in fridge. I roast large garlic heads by drizzling with olive oil and wrap in heavy foil ( I sometimes add a favorite herb before wraping to increase flavor). I roast in 325 oven for about an hour and half.(usually when I bake potatoes I include several foil packages) this keeps in fridge for quite awhile if packaged well. I a large skillet over med heat I add to 1/2 of olive oil the vegetables and saute till crisp tender. Adding 4 of the garlic cloves (just squeeze out the garlic it is a wonderful paste) and toss well. set aside and add the remainder of the the oil and garlic to skillet. toss till heated well and then toss with half the cheese transfer to pasta bowls. I put the veggies back in the hot skillet and toss with 1/3 of remaining cheese. top pasta and finish with remainder cheese. this dish changes with each veggie change or herb added Be creative !

TagsAmericanPastaVegetableSauteVegetarian
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