These days, I’m cooking almost entirely from our weekly Local Roots CSA box, our freezer full of chickens and On the Lamb beef, and the goodies we pick up at our neighborhood farmers market. Today, vegetables were threatening to take over the refrigerator, so I chopped up a bunch of them to make a quick sauce for the fresh Lagana casarecce (beautiful photos of this shape of pasta here) that we bought at the farmers market on Thursday. By the time I finished cooking dinner, the light was too low for a good photo, and we were hungry, so you, dear reader, will have to use your imagination.
First, I sauteed in some good olive oil:
several small sweet onions, thinly sliced
large clove of garlic, minced
sweet bell pepper, julienned
two large zucchini, julienned
When the zucchini were almost tender, I added:
pint of sungold cherry tomatoes, halved
about a cup of luscious red pepper soup (all that was left from the batch I was savoring last week)
a couple big pinches of red pepper flakes
While the vegetable mixture simmered (just long enough to warm the tomatoes and slightly thicken the soup into a sauce), I cooked the casarecce. When the pasta was done, I added a couple good-sized glugs of balsamic vinegar to the sauce, then tossed the pasta in the pan with the vegetables and sauce, and gave it a couple of minutes for the pasta to soak up some flavor. Topped with freshly grated parmagiano, and we dug in.
The photo of bell peppers above was taken one year ago today, as part of my 365 project.