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Pasta With Summer Vegetables

  Fava beans 1 1⁄2 Pound, shelled
  Zucchini 2 , scrubbed, the skin and 1/4 inch of the flesh removed with a knife in wide strips and cut into 2 inch julienne strips, reserving the core for another use
  Cherry tomatoes 2 Pint, quartered lengthwise
  Finely chopped red onion 1⁄2 Cup (8 tbs), soaked in cold water for 10 minutes if strong
  Garlic 2 Clove (10 gm), minced and mashed to a paste with 1/2 teaspoon salt
  Salt 1⁄2 Teaspoon, minced and mashed to a paste with 1/2 teaspoon salt
  Yellow bell pepper 1 , cut into 2 inch julienne strips
  Fresh flat leaf parsley leaves 3⁄4 Cup (12 tbs)
  Extra virgin olive oil 5 Tablespoon
  Gemellini/Other small tubular pasta 3⁄4 Pound (Small Pasta Twists, Available At Some Specialty Foods Shops)
  Freshly grated parmesan 2 Tablespoon (As An Accompaniment)

In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender.
Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins.
In a steamer set overboiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender.
In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well.
In a kettle of boiling salted water boil the gemellini until it is al dente,drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well.

Recipe Summary

Stir Fried

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Pasta With Summer Vegetables Recipe