VEGGIE ANGEL HAIR PASTA (Derived from a recipe in Bon Appetite) Makes 10-12 servings
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This dish can incorporate just about any vegetables you have available, and you can add sauteed chicken pieces, as was done in the version pictured here. This dish comes together quite quickly once everything is prepared for cooking. You might want a partner to help you cook it. 1/2 lb green beans, cut about 2 inches long 1/2 lb Roma tomatoes Bring a pot of water (large enough pot to cook the pasta later) to boil. Add the green beans and cook until just tender, just about 3 minutes. Remove the green beans with a slotted spoon and save the water. Drain and run under cold water to stop the cooking. When cooled, slit lengthwise. Drain well and set aside. Put the Roma tomatoes into the same water are blanch until the skin begins to separate, about 2 minutes. Remove with a slotted spoon and save the water. Cool under cold running water, skin them, and cut into thin strips. Set aside. 6 Tbsp olive oil 3 or 4 peeled garlic cloves, peeled and flattened 1/2 yellow onion, sliced 1 yellow pepper, cut into thin strips 1 small zucchini, peeled and cut into thin strips 3-5 oz frozen peas Salt Pepper Heat the oil in a large (the largest you have!) heavy saucepan over medium heat. Add garlic and onion and cook until the garlic is pale gold, about 2 minutes. Remove garlic and onion with a slotted spoon, and discard. Increase heat to medium high and saute the bell pepper and zucchini until lightly colored, about 3 minutes. Increase heat to high and add the tomatoes. Saute about 3 minutes. Add the beans and the peas. Cook until heated through, about 1 minute. Add salt and pepper to taste. 8 oz angel hair pasta 1 large bunch fresh basil leaves 8 oz grated parmesan cheese Meanwhile (here is where your partner comes in handy) bring the vegetable water back to boil and cook the pasta al dente. Start it to be timed with the completion of the vegetable preparation. Drain well and add the paste to the vegetables and toss. Coarsely snip the basil leaves into the dish, as well as most of the cheese and toss. Sprinkle the remaining cheese on top and serve immediately with French bread.