Holiday Pasta Estate

It's all about being colorful. (Studies have shown that food that is colorful and messy tastes better.)

Pasta Estate

Saute garlic in olive oil until fragarant; don't let it brown. Add chopped zucchini (half half-moons), yellow and red bell peppers (you could use green, but that wouldn't be adding new colors now, would it?!), and broccoli. The veggies should be cut up pretty small and should all be roughly the same size. It's a good idea to add the zucchini first and the others 3-5 minutes later since the zucchini might take longer to cook. Add water to keep things from burning, and whatever spices you like (we used basil, oregano, and black pepper). After the veggies are deemed to be done, toss them with your freshly cooked pasta, a chopped tomato, a splash of olive oil, and a very generous drizzle of red wine. Sprinkle with Romano cheese.

P.S. Tonight I cooked some dried black beans, this time not soaking them for 30 hours in a hot apartment.... Stay tuned for what they become!

the cuties after being soaked, before being cooked