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| GRILLED VEGETABLES PASTA WITH OLIVE OIL |
Ingredients (4-6 servings):
• 2 yellow squash, cut into strips
• 2 medium zucchini, cut into strips
• 3 carrots, cut into thin strips
• 1 onion, cut first in half and then into thin slices
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/3 - 1/2 cup Umbrian Extra Virgin Olive Oil (use a very fruity taste oil)
• salt (sea salt) and freshly-ground black pepper
• 1 tablespoon dried Italian herbs
• 1 pound pasta (penne, bow-ties, your choice)
• 12-15 cherry tomatoes cut into halves
• 1 cup of fresh arugula
• 1 cup grated Parmesan Reggiano
• Extra Virgin Olive Oil for finishing
Procedure:
Optional: Add a teaspoon of lemon oil if desired. You may also try adding a
few drops of balsamic before serving.
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt,
pepper, and dried herbs to coat. Arrange on a large baking sheet, broiler pan
or two if needed. Bake until the carrots are tender and the vegetables begin
to brown and caramelize. Stir after the first ten minutes and bake 15-20 minutes
in all. Check the seasoning and add salt if needed.
While the vegetables are baking, cook the pasta in a large pot of boiling salted
water until al dente, check the pasta for recommended cooking time. Drain,
reserving - 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixture in a large bowl to combine. Add the
cherry tomatoes, arugula, and some of the reserved liquid for more moisture if
needed. Add ground pepper, a stream of Umbrian Extra Virgin olive oil, a generous sprinkle
of Parmesan Reggiano and serve immediately.
Serves 4-6
FOR INFORMATION ABOUT OUR CULINARY TRAVEL PROGRAMS
PLEASE, CALL:
1-888/287-8733 or email:
info@travelingtoitaly.com
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