One thing I love about summer is fresh vegetables from the garden. This dish means “Spring Pasta” in Italian, but if you’re from the Midwest like me, you’ll have to wait until mid-summer (maybe even later this year!) before you can start harvesting squash and other vegetables from your garden. Living near Lake Michigan has some serious drawbacks!
Anyways, enough complaining. Let’s talk food. I made this dish for a Food Network contest, per my sister-in-law’s suggestion over at Whole Lotta Food. I didn’t win the prize, but with this dish in my belly, I ended up a winner after all. This is one of those recipes that I don’t really measure. Just throw whatever vegetables you have on hand into the mix and it will turn out beautifully. When it comes to slicing the vegetables, there’s no right or wrong way as long as they’re similarly sized for even cooking. You can slice into rounds, diagonal cuts or rectangular strips. You want the vegetables to retain some crispness after cooking. Then, top with lots of shaved parmesan cheese!
Source: Ree Drummond