The fresh sweet taste of summer vegetables shine through the creamy tagliatelle. It’s even better with fresh pasta.
Prep time: 10 minutes
Cook time: 10 minutes
1 pound fresh tagliatelle pasta
2 zucchini squash, 1/2 inch dice
1 large sweet red pepper, 1/2 inch dice
1 medium onion, 1/4 inch dice (about 2/3 cup)
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon minced fresh rosemary
one large or several small heirloom tomatoes, 1/2 inch dice
1/3 cup diced pancetta
Freshly shredded Parmesan cheese
Boil water for pasta.
While water is heating, heat 3 tablespoons olive oil in a large saute pan or skillet over medium heat and saute the zucchini, sweet pepper, onion, garlic, oregano, and rosemary, stirring occationally, for 8 minutes or until squash is tender crisp. Stir in tomatoes, and remove from heat.
When water is boiling, cook the pasta according to package directions. Drain cooked pasta in a colander, and pour in to a serving dish. Top with the cooked vegetables, and sprinkle generously with shredded Parmesan cheese.
Serve, seasoning to taste with salt and pepper. Enjoy with a glass of rosé and a view, either real or in your mind’s eye.
Variations: You could easily omit the pancetta for a vegetarian dish.