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Southern Italian Pasta
From Farm Where Life is Good
<p>We spent way too much time down in Rochester one year and became very familiar with an Italian restaurant down there, Victoria’s. Highly recommended. They have a southern Italian pasta that is out of this world— tho can’t remember the name! <span class="caps">BUT</span>! It is easy to toss together at home.</p>Source: Reverse engineered from Victoria's restaurant in Rochester, MN (Entered by Lara Rasmussen Anderson)
4 cup dried penne pasta
1-2 onions, chopped in 1" pieces 1-2 peppers, chopped in 1" pieces ½-1 zucchini, chopped in 1" cubes ½-1 summer squash, chopped in 1" cubes
1-2 sweet pepper, chopped in 1" pieces
1/2-1 zucchini, chopped in 1" cubes
1/2-1 summer squash, chopped in 1" cubes
10 button mushrooms, quartered
10-15 Kalamata olives, halved
2-3 cloves garlic, minced
2 Tbsp fresh parsley, chopped
1 tsp fresh oregano, minced
2 Tbsp fresh basil, chopped
1/2 tsp fresh thyme, strip leaves from stems
1/2-1 tsp sea salt
Step by Step Instructions
- Start a large pot of water to boil. Add your pasta and cook according to directions.
- Begin to sauté your onions in a large pan/skillet; then they start to turn clear, add peppers, zucchini, squash and mushrooms.
- When those veggies start to soften, add olives, tomatoes, garlic, herbs and salt.
- Simmer the concoction until tomatoes have softened and fallen apart and all veggies are al dente.
- Drain pasta and allow to dry a bit.
- Plate your pasta and top with sauce. Enjoy.
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