Tuesday, September 2, 2008

pasta primavera

We don't exactly have a recipe for this dish. We almost messed it up by adding too much balsamic to the tomatoes but managed to work it out and in the end it was a happy accident. The tomatoes soaked up just enough of the balsamic to give a nice sweet burst when you bit into them.

1 pint cherry tomatoes, cut in half
1/2 small onion
5 cloves garlic
1 globe squash (aka round zucchini)
1 pattypan squash
salt, pepper & red pepper flake to taste
3 cups of pasta
balsamic vinegar
fresh mozzarella

We sliced the cherry tomatoes in half and cooked them with some garlic and onion until everything was nice and tender. Added in some sliced up squash, which cooked for about 6 minutes. Then tossed it all together with the pasta, fresh mozzarella and parmesan.

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