The other night I made dinner for my mother and grandmother. Summer is one of my favorite seasons for pasta nights. Paired with the right wine, a simple and zesty dish can end a summer's day on the perfect note. A pasta dish can be modified with spices, fresh herbs, vegetables, and sauce to taste. Most importantly, summer means farmer's market in my kitchen. I spend most of my summers in Laguna Beach and most of my Saturdays at the farmer's market in downtown Laguna. With such an assortment of color, our options are endless. Stay tuned in July for a recipe ambush!
- Spaghetti or Linguini
- Lemon
- Olive oil
- Heirloom tomatoes
- Basil
- Thyme
- Asparagus
- Broccolini
- Oregano
- Summer squash
- Flat leaf Italian parsley
- Heavy cream
- Pine nuts
- Arugula
- Onion
Cook the past in boiling water for the half the time. In a dish, place slices of tomato and lemon with basil leaves. Sprinkle with oregano and a dash of salt. Cook at 350 degrees until basil starts to shrivel and then broil on high while the olive oil, vegetables, thyme, onion and parsley are sautéing in a big enough pan for the pasta. Keep an eye on the tomatoes in the oven. Once the pasta has been cooking for 5-7 minutes, transfer into the pan with the vegetables and herbs. Mix well and add about a half cup of heavy cream. Add the sliced summer squash to the pan with 2 or 3 minutes remaining. When the pasta is ready, scoop into a bowl and pepper with pine nuts and arugula. Spoon the tomatoes, lemon, and basil on top.
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