Fusilli with garden vegetables and tarragon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ripe tomatoes | |
| 3 | Slender carrots; peeled and thinly | |
| ; sliced, into rounds | ||
| 4 | smalls | Summer squash; thinly sliced, or |
| ; cubed | ||
| ½ | cup | Peas or a handful of sugar snap peas |
| 1 | small | Red onion; quartered and |
| ; thinly, sliced | ||
| ; crosswise | ||
| 1 | Yellow or red bell pepper; quartered and, | |
| ; thinly sliced | ||
| ; crossw | ||
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Chopped fresh tarragon |
| 3 | tablespoons | Extra virgin olive oil |
| Salt and freshly ground pepper to taste | ||
| 12 | ounces | Fusilli pasta |
Directions
Bring a large pot of water to a boil. Blanch the tomatoes for about 10 seconds, the peel, seed, and neatly dice them. Put them in a large bowl.
Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute. As they finish cooking, scoop them out with a strainer, shake off the excess water, and add them to the tomatoes along with the onion, bell pepper, garlic, tarragon, and oil.
Add salt to the water and cook the pasta until al dente. Scoop it out, add it to the vegetables, and toss well. Season with salt & pepper and serve.
Recipe by: Vegetarian Cooking for Everyone Converted by MM_Buster v2.0l.