"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Michelle's Penne Pasta and Vegetables, by Tammy Hardy, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
red, green, and yellow pepper cut into 2" pieces zucchini, 1/2" slices yellow squash, 1/2" slices purple and white onion, cut into chunks 1 lb. penne pasta freshly grated Parmesan cheese
Marinade: 1 clove garlic, minced 1/4 c. olive oil 1/8 c. balsamic vinegar
Coarsely chop vegetables. Combine marinade in food processor or blender. Toss over vegetables. Bake at 450º for 1 hour. Cook pasta about 15 minutes before vegetables are done. Drain and combine in large serving bowl with cooked vegetables. Sprinkle with freshly grated Parmesan cheese. Serve immediately.
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