January 25th, 2007

Vegetable linguini

Pasta :
1 small zucchini
1 small yellow squash
1 long parsnip
2 large carrots

Sauce :
2 tbs. tomato paste
3 tbs. olive oil
3 garlic cloves, minced
1/2 cup water (I used mushroom water from a previous recipe that I had saved)
1 bayleaf
a pinch of saffron strands
oregano

I started out by heating the oil, water and tomato paste in a saucepan. At the same time I had a big pot of heavily salted water on to heat and began shaving the vegetables with a vegetable peeler into long strips. This was hard on my wrist though so I switched to the wide single blade on my cheese grater. The cheese grater worked well for the softer vegetables but the carrots are too hard and my grater is too dull and need to be shaved by hand. As the sauce starts to simmer I added the seasonings and covered the pan while keeping it on a low heat to allow the flavors to blend. I made the sauce thin, not like marinara or regular pasta sauce, I didn't want to cover the colors and flavors of the vegetables in a heavy tomato sauce. When the water boils add the vegetables strips and let boil for about 30 seconds. Just until they become limp on the end of a spoon. Don't fully cook them or they'll be too soft and mushy. Remove from the water and place in a bowl. Remove the bayleaf from the sauce and toss the vegetables with the sauce and serve.

I wasn't able to use the entire vegetable for making the pasta. They became too skinny and would break in two. I shaved off maybe half off each one before they broke and I'll figure out something to do with them later. I ate all of this for dinner with a side of fresh flax bread to dip in the remaining sauce. So just double or triple up on the vegetables if you're going to be serving more than one person. The presentation is gorgeous too. I wish I had pictures. A steaming heap of yellow, green, orange and white vegetable strips covered in a fragrant red sauce. I'm going to make it again tonight for my boyfriend.