A yummy drink and colorful garden pasta is the best way to utilize your farmer’s market surplus! Easy, but incredible!
Italian Long Island
.5oz Tequila
.5oz Gin
.5oz White Rum
.5oz Cointreau
.5oz Simple Syrup
1 oz Fresh Lemon Juice
Combine all ingredients in a shaker with ice. Shake and strain. Garnish with lemon or orange slice.
Garden Pasta
16oz Casarecce Pasta
2 small zucchini
2 small squash
1 small eggplant
1 yellow onion
2c cherry tomatoes
3 tbs Pesto Infused Olive Oil
2c freshly grated parmesan, plus additional for serving
2 tsp garlic powder
Salt & Pepper
1. Preheat oven to 375 F.
2. Chop vegetables into pieces.
3. Drizzle vegetables with oil; season with garlic powder, salt, and pepper to taste.
4. Roast vegetables in a single layer about 15 minutes.
5. Cook pasta in salted, boiling water until al dente, 10-12 minutes.
6. Drain pasta
7. In a serving bowl, combine roasted vegetables, pasta, and cheese. Drizzle with additional olive oil and thin with small amount of water if necessary.
8. Top with more parmesan cheese and serve!
