"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Summer Garden Pasta Recipe

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This recipe for Summer Garden Pasta, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audra Rose Bollard
Added: Sunday, May 22, 2005


2 large tomatoes, chopped
1/4 c. fresh shredded parmesan cheese
2 T. fresh dill, chopped
salt & pepper, to taste
5 T. olive oil, divided
1 large clove garlic, crushed
1 zucchini, sliced
1 large or 2 small carrots, sliced
1/2 of 1 large red bell pepper, sliced
1/2 of 1 large green bell pepper, sliced
1/2 of 1 large onion, chopped
1/2 lb. medium sized pre-cooked shrimp (optional)
1/2 lb. (8 oz. dry) bow tie or penne pasta

In a small bowl combine chopped tomatoes, parmesan cheese, fresh dill, salt, pepper, and 3 T. olive oil. Set aside. Prepare pasta according to package directions. While pasta cooks, heat remaining 2 T. olive oil in a large skillet. To skillet add the crushed garlic and vegetables. Sauté until vegetables are tender and onions are transparent. Add shrimp during the last few minutes of cooking time to warm through. Do not overcook shrimp. Drain pasta. Toss pasta, veggies and shrimp, and tomato mixture in a large serving bowl until combined. Serve with extra parmesan cheese on the side.




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