Yesterday we had over 600 visitors to Prudence Pennywise. You keep comin' and I'll keep cookin'!
I'm getting down to the last little odds and ends from Gentleman Cowboy's generous garden. We've had apricot pie, zucchini bread, warm tomato and browned butter pasta, and summer vegetable fajitas. (I think the Quiet Man is hoping the cowboy will drop off an assortment of meat next.) Here's one more fast and easy vegetable loaded pasta dish, based on the Mexican classic "calabacitas." Calabazas-zucchini in Spanish-are sauteed with corn, tomatoes, and hot peppers and sprinkled with cheese for the traditional dish. I've roasted my vegetables instead to caramelize the vegetables and bring out their natural sweetness. Tomatillo salsa and lime juice create a spicy and piquant sauce that is balanced by the creamy feta and naturally sweet veggies. This is one yummy Mexican pasta dish; what can I say, I'm an Italian that was born and raised in Southern California. Buon Appetito and Adios!
Roasted Calabacitas Warm Pasta Salad
Estimated Cost: $5.00
Notes: This makes a ton of pasta, so get ready to pack up some lunch!
1 large onion, sliced
1 cup corn, fresh or frozen, thawed
2 medium zuchinni, cut into 1 inch pieces
4 large red tomatoes, chopped
2 tablespoons olive or vegetable oil
1 lb. curly pasta, such as centenelli
2 cloves garlic, minced
juice of one lime
1/2 cup chopped cilantro
1/2 cup prepared green or tomatillo salsa (I use Herdez)
3 ounces feta cheese, crumbled
Line a baking sheet with foil. Place vegetables on cookie sheet and drizzle with olive oil.
Preheat oven to 450 degrees. Roast vegetables until softened and browned in some place, about 15 minutes. Meanwhile, cook pasta according to package directions; drain. Toss vegetables, garlic, lime juice, salsa, cilantro, and feta. Season to taste with salt and pepper and serve warm.
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