Cappelini with Grilled Vegetables Ragu

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Cappelini with Grilled Vegetables Ragu

 

Marinate the following in olive oil, lemon juice, pinch garlic, and

mixed green herbs (parsley, marjoram, basil) and pepper:

 

2 sliced zucchini

1 sliced yellow summer squash

2 red onions, sliced thick

1 fennel bulb, cut into eighths with core left in so as not to fall

apart

1 to 3 roasted bell peppers, different colors

 

And then: chopped tomatoes, vegetable broth, lemon juice, grated

parmesan, about 1/2 lb cappelini.

Put vegetables on screen on barbecue and grill, turning onion and fennel

several times, basting with oil until crisp tender. Onion and fennel

will take longer than the rest. Cut into small chunks, remove heart and

root of fennel. (This can be done early in day).

Before serving, put into large frying pan with 4 or 5 chopped ripe

tomatoes, some vegetable broth, salt and pepper, and bring to boil.

Add about 1/2 lb. cooked, drained, unrinsed pasta and more stock and

lemon juice, if necessary. Top with grated parmesan.

 

 

A mother of 7, I need to lay down.

 

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