Cooking Pasta Estiva

Finding recipes that make sense when it gets really hot out can be super difficult. Technically, cooking anything will heat up your house — especially if you’re working in a smaller kitchen like I am — but I’m also not a big fan of cold food. So, one day last week I decided to bite the bullet and makes something that might heat things up in the house, but come out a little cooler on the other end. I decided on Pasta Estiva from Monday To Friday Pasta by Michele Urvater (page 180) because it involved a lot of nice vegetables like cucumbers, yellow squad, zucchini and tomatoes.

Basically, you get the past going at the beginning and then start chopping veggies. By the way, I forgot to get radishes, so those weren’t involved, but I would be intrigued to try them next time. Once you’ve got everything chopped, you heat a cup of water until boiling and toss in the veggies for a few minutes.

And that’s all folks! There’s a little olive oil and some salt — my wife suggested adding a little more salt when messing around with that many vegetables and no solid sauce just to keep the flavors level — but I really enjoyed the simple, fresh flavors. I imagine you could pretty much toy with this one until you found a veggie combination that works for you, but I thought this particular mix made for a good meal. Anyone ever try it with the radishes? My concern is that they’d make things a little too bitter.

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