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| Fusilli with Garden Vegetables And Tarragon
3 Ripe tomatoes
3 Slender carrots; peeled & sliced, into rounds
4 small Summer squash, thinly cubed
1/2 cup of peas or a handful of sugar
1 small Red onion; quartered and thinly, sliced crosswise
1 Yellow or red bell pepper; thinly sliced, cut crosswise
2 Cloves garlic, minced
2 tablespoons of chopped fresh tarragon
3 tablespoons of Extra virgin olive oil
Salt and freshly ground
12 ounces of fusilli pasta |
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Bring a large pot of water to a boil. Blanch the tomatoes for about 10 seconds, the peel, seed, and neatly dice them. Put them in a large bowl. Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute. As they finish cooking, scoop them out with a strainer, shake off the excess water, and add them to the tomatoes along with the onion, bell pepper, garlic, tarragon, and oil. Add salt to the water and cook the pasta until al dente. Scoop it out, add it to the vegetables, and toss well. Season with salt & pepper and serve. Recipe by: Vegetarian Cooking for Everyone Converted by MM_Buster v2.0l.
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