*Pasta Tavola’s veg­etable sug­ges­tions:

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

Fall: roasted squash, roasted pump­kin, kale Win­ter: roasted sweet pota­toes, cooked beets Spring: asparagus, fid­dle­heads, ar­ti­choke hearts Sum­mer: zuc­chini, egg­plant, peas

1. If roast­ing vegetables, do this first, or even sev­eral days ahead, on bak­ing sheets.

2. Com­bine vegetables (ex­clud­ing toma­toes) and garlic and oil. Let mar­i­nate for 15 to 20 min­utes.

3. Saute mix­ture on medium heat un­til soft­ened.

4. Add toma­toes and cook un­til sauce thick­ens and bub­bles in the cen­tre of the pan. Add fresh or dried herbs, then salt, pep­per and chilies to taste.

5. Serve over hot, just-cooked pasta. Top with fresh grated Parme­san if de­sired.

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