Friday, December 16, 2016

Pasta Primavera

By: Chef John Hall with Post Office Pies

• 1 pint cooked angel hair pasta

• ¼ cup small diced yellow squash

• ¼ cup small dice zucchini

• 4 cherry tomatoes, quartered

• 2 tbsp capers, drained and rinsed

• 1 tbsp fresh chopped Italian parsley

• 2 cloves minced garlic

• 1 tbsp canola oil

• 1 tbsp EVOO

• 1/8 cup shredded pecorino romano

• Kosher salt and fresh cracked pepper to taste

1. In a sautee pan, cook garlic in canola oil over medium-high heat until golden brown

2. Add squash and zucchini, cook until squash softens but still has slight crunch

3. Add tomatoes, capers , pasta, and parsley. Toss in sautee pan until hot throughout pasta

4. Season with salt and pepper

5. Pour pasta dish into bowl, drizzle with EVOO, and garnish with pecorino romano

No comments:

Post a Comment