Pasta Primavera

June 2, 2014

Pasta Primavera

Sara Jones, Tucson CSA

2 tablespoons olive oil
2 carrots, shredded or julliened
2 small onion, diced
1 medium or 1/2 large summer squash, diced
2 yellow tomatoes, roughly chopped 2 cloves garlic, minced
Squash blossoms, torn or chopped Freshly chopped herbs
1/2 cup broth or water
1 tablespoon ouzo or pastis, optional
Salt and pepper, to taste

Bring a pot of water to boil for pasta. Meanwhile, sauté carrots and onion in 1 tablespoon olive oil over medium high heat, stirring occasionally, until tender and beginning to caramelize. Add squash and garlic and cook until garlic is fragrant. Add broth and cook until broth is mostly evaporated. Add tomatoes, ouzo, squash blossoms and any herbs you are using. Cook about 2-3 minutes, until tomatoes begin to fall apart. Add drained pasta and additional tablespoon of olive oil. Season to taste with salt and pepper. Sprinkle individual serving with a grated hard cheese, if you like. Serve hot or cold.

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