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Monday, June 24, 2013

Nellie: Harvest Pasta

This pasta is good any time of year.  Just use what's fresh at that time of year from your market.


1 1-pound bag of your favorite pasta 
                 (mostaccioli / penne pastas work great, spagetti not so great)
1 large onion, finely chopped
6-8 mushrooms, sliced
3-4 cloves of garlic, separated into individal cloves, chopped
                (or one heaping tablespoon of chopped garlic in jar)
4-5 leaves of fresh basil, chopped
1/2 cup of pine nuts
olive oil  (or substitute bacon grease)
salt and pepper
parmesan cheese

1/2 cup each of any (or all) of the following vegetables, chopped:

red bell pepper, yellow squash, zucchini, black olives, artichoke hearts, carrots, spinach, asparagus, fresh tomatoes, sun dried tomatoes (or anything else you like)


Bacon (of course)


Heat a large pot of water to boiling.

In a large skillet, in olive oil (or bacon grease) saute the onions, garlic, basil, pine nuts, and mushrooms, until the onions are translucent.

After the onions are well cooked, add all the other vegetables. (Reserve vegetables that cook quickly, like spinach and tomatoes, until all the other vegetables are nearly cooked.)

Cook the pasta until it is al dente and then strain out all the water.

Toss the hot vegetables with the hot pasta, and serve in a large, festive pasta bowl.

Salt and pepper to taste.  Top with lots of parmesan cheese. Serve with crusty bread and a nice red wine.


Ask not what you can do for your country. Ask what's for lunch. --Orson Welles

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