I love that the summer veggies are really starting to come in force now. Here’s one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.
- 3 carrots, peeled and cut into thin strips
- 1 large zucchini, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow or red bell pepper, cut into thin strips
- 1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
- 1 cup sugar snap peas, bias cut, in half
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tbsp. fresh oregano or basil
- 1 pound penne rigate
- 1/2 pint cherry tomatoes, split in half
- 1/2 cup freshly grated Reggiano
Making the vegetables
- Preheat the oven to 450 degrees.
- In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper.
- Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Making the pasta
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
- In the last 30 seconds, add sugar snap peas and kale to the water.
- Drain and rinse briefly with cold water.
- Toss the pasta with the vegetable mixtures in a large bowl to combine.
- Toss with the cherry tomatoes.
- Drizzle with some more olive oil and fresh herbs.
- Season the pasta with salt and pepper, to taste.
- Sprinkle with the Parmesan and serve immediately.