Sunday, September 13, 2009

Day 10:

Lemon-Pepper Papardelle Pasta with Vegetables

Chop garden vegetables, I used zucchini, onions, roasted tomatoes, basil, kalamata olives and capers. Cook in saucepan with a little olive oil and garlic. Cook until flavors come together, but not mushy.

Cook pasta until al dente. Can substitute any type of pasta. Drain noodles, save a little bit of pasta water, then toss lightly with vegetables. Serve.

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