My kids joined me today as I did a cooking demonstration at a health fair in San Francisco, sponsored by Senator Leland Yee. While my daughter helped me prep some of the vegetables, my son ran around with the Flip video camera, catching some of the action. I did my best to edit the video he shot to spare you the need for Dramamine! He’s only 8, and I didn’t offer him any suggestions on what to film – so under the circumstances, I think he did a great job.
Here is the official version of the recipe that we cooked today. I simplified it for the audience because we were limited on time…much like what happens at home, at the end of a long day!
Summertime Veggie Pasta
Recipe By: Michelle Stern, Owner of What’s Cooking
Serving Size: 6
1 onion, thinly sliced
2 medium zucchini
2 yellow squash
1 yellow bell pepper
1 red bell pepper
1/4 cup olive oil
Kosher Salt and pepper, to taste
1 tablespoon dried Italian herbs or herbes de Provence
1 lb. shell shaped pasta
15 cherry tomatoes, halved
1/2 cup Parmesan, grated
- Wash all of the vegetables.
- Use a vegetable peeler to slice the squash and carrots into ribbons.
- Use a knife to cut the bell peppers into thin slices
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
- Drain, reserving 1 cup of the cooking liquid.
- Heat a large skillet over medium-high heat. Add some olive oil to the pan.
- Saute the onions until soft but not browned.
- Add the other veggies and saute until they are the texture your family enjoys.
- Toss the pasta with the vegetable mixtures in a large bowl.
- Toss with the cherry tomatoes, herbs, and enough reserved cooking liquid to moisten.
- Season the pasta with salt and pepper, to taste.
- Sprinkle with the Parmesan and serve immediately.
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