Menu of the Week -- 29 August 2005
Breakfast – Yogurt with cherries.
Lunch – Corn on the cob.
Dinner – Pasta Primavera. Deep fried zucchini flowers
This recipe is adapted from Lorenza’s Pasta, by Lorenza de’Medici. You can easily substitute other vegetables, and use more or less of each as they are available. According to Lorenza, this pasta dish is not served with cheese.
1/2 cup canola or olive oil
1/2 chopped onion
1 chopped clove of garlic
1 medium zucchini, sliced (or two small)
2 medium carrots, sliced
1 cup chopped snap peas (or shelled peas)
2-3 large ripe tomatoes
1T each parsley and/or basil
salt and pepper
Cooked pasta for four people (I prefer this with shaped pasta such as bowties or rigatoni, as opposed to long noodles like spaghetti.)
Melt the butter and half the olive oil on medium heat. Add the onions and garlic. Cook, stirring frequently so it doesn’t brown. Add the zucchini, carrots and peas. Cook until the carrots are no longer hard to the bite. Season with salt and pepper. Add the cooked pasta along with the tomatoes, herbs and the rest of the oil. Toss it together and cook briefly until the tomatoes are softened. Serve hot.