Note by Phyllis Brown: After our little trip to Shaker Village – and watching Ritchey eat that yummy fresh vegetables and pasta dish – I decided to try my hand at making one myself!
Fresh Vegetables and Pasta
- 1/3 pound of pasta
- olive oil
- 1/2 large red onion, coarsely chopped
- 1 green pepper cut in large pieces
- 2 cloves garlic
- 1 small zucchini, halved and sliced
- 1 medium yellow squash, halved and sliced
- 2 tablespoons butter
- 3/4 cup white wine
- 1 medium tomato, cubed
- black pepper
- fresh dill
- Gruyere Cheese, shredded
Bring a large pan of water to boil. Add a handful of salt. Cook pasta according to package directions. While pasta is cooking heat a large skillet to medium high. Drizzle a little olive oil, then add onion and green pepper. Saute for a few minutes. Add the garlic. Stir in a sprinkle of salt. Add the zucchini and yellow squash. Cook for 3-5 minutes, until the zucchini and squash are crisp yet tender. Add butter to skillet, and when melted add white wine. As liquid begins to thicken, remove skillet from heat. Stir in tomatoes and pasta. Add fresh dill and black pepper. As you serve, top with Gruyere. Enjoy!