Slide 2:
Ingredients:
We're going to make a cool pasta with veggies. Cut up 1 tomato,
2 small yellow squash, and 2 small cucumbers.
Step 1:In a mixing bowl toss the vegetables with 1 tbsp white wine vinegar, 1 tbsp parsley, 2 tbsp freshly chopped basil, 1 clove of finely chopped garlic, and 2 tbsp olive oil. Adjust olive oil and vinegar to taste. :
Step 1:In a mixing bowl toss the vegetables with 1 tbsp white wine vinegar, 1 tbsp parsley, 2 tbsp freshly chopped basil, 1 clove of finely chopped garlic, and 2 tbsp olive oil. Adjust olive oil and vinegar to taste.
Step 2:Mix together thoroughly, sampling as much as possible to...uh...make sure it taste right. We're shooting for a taste that runs parallel to the tomatoes, with an accent of cucumber sweetness to pick up the pasta with olive oil.Stir everything together, cover, and let cool. :
Step 2:Mix together thoroughly, sampling as much as possible to...uh...make sure it taste right. We're shooting for a taste that runs parallel to the tomatoes, with an accent of cucumber sweetness to pick up the pasta with olive oil.Stir everything together, cover, and let cool.
Step 3:Boil fresh pasta for a few minutes. Really, use fresh pasta. Not to say that Buitoni or whatever is fresh, but try your best. Fresh is tastier. :
Step 3:Boil fresh pasta for a few minutes. Really, use fresh pasta. Not to say that Buitoni or whatever is fresh, but try your best. Fresh is tastier.
Step 4:Strain the linguine pasta and stir in olive oil or butter to coat. Top with your veggies.The linguine pasta with veggie/fruits was very light when mixed together. The cucumber taste outweighed the tomato, but yet kept the whole side fresh. :
Step 4:Strain the linguine pasta and stir in olive oil or butter to coat. Top with your veggies.The linguine pasta with veggie/fruits was very light when mixed together. The cucumber taste outweighed the tomato, but yet kept the whole side fresh.