Focus on food: August 15, 2008

Pasta with Garden Veggies

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Ingredients:
• 3 tablespoons olive oil
• 2-3 cloves garlic, finely chopped
• 1 onion, chopped
• 1 summer squash, cut into ½ inch dice
• 1 medium zucchini, cut into ½ inch dice
• 1 red bell pepper cut into julienne strips
• 1 jar marinated artichoke hearts, drained and halved lengthwise
• salt and freshly ground black pepper to taste
• 8 oz. Pasta such as gemelli or fusilli
• 1 cup calamata or similar brine or oil cured olives, pitted & chopped
• 4 ripe tomatoes, peeled and diced
• 2 pepperoncini, finely chopped
• 1/3 cup minced fresh parsley
• 1/3 cup chopped fresh basil
• ½ cup freshly grated parmesan cheese
• ¼ lb. Mozzarella, cut into ½ inch dice

Directions:
• Heat olive oil in a large skillet. Add zucchini and summer squash; cook over moderately high heat until lightly browned. Add garlic, red pepper, salt and pepper and cook for another minute or so. Remove the veggies to a large bowl and toss with the artichoke hearts.

• Cook the pasta according to directions. Drain immediately. Run under cold water and drain again. Mix with the veggies.

• Add the olives, tomatoes, parmesan, the pepperoncini, parsley, basil and more pepper to the pasta and mix well. Sprinkle with some additional olive oil and some balsamic vinegar. Add the diced mozzarella and toss again.