"Food is an important part of a balanced diet."--Fran Lebowitz

Veggie Pasta Recipe

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This recipe for Veggie Pasta, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather (Luis) Hatfield
Added: Friday, June 23, 2006


8 oz. pancetta or bacon sliced crosswise into 1/4" strips
1 Tblsp olive oil
2 medium zucchini
2 yellow crookneck squash
2 summer squash
6 Roma tomatoes (or 1 can diced tomatoes)
1 large white onion
1 tsp (+/-) red pepper flakes
1 tsp black pepper
1 tsp (+/-) salt
1/2 tsp sugar
1 tsp "Zesto Mundo" spice (if available)
1 cup whipping cream
1/2 jar for your favorite spaghetti sauce
1/2 cup parmesan cheese
1 Tblsp chopped parsley
1 pound rigatoni or shell pasta

Chop veggies and onion into bite sized pieces. Cook the pancetta/bacon in skillet over medium heat until browned. Remove and drain on a paper towels. Discard all but 1 Tblsp of bacon fat, add the olive oil and reheat skillet. Add all veggies, onion, red pepper flakes, salt, pepper, and sugar and saute until veggies are "al dente". Add whipping cream, spaghetti sauce, zesto mundo, and the cooked bacon/pancetta and simmer.
Remove skillet with sauce from burner. Add parmesan cheese and parsley and stir to combine. Add pasta to skillet and combine with sauce. Serve immediately topped with grated parmesan cheese.

Number Of Servings:
Number Of Servings:
4 to 6




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