Wednesday, December 17, 2008

Pasta Primavera


Pasta Primavera

    1 8-ounce package small shells or other pasta
    1/4 cup olive oil
    3 tablespoons tarragon vinegar
    1 clove garlic, chopped
    1 small zucchini
    1 small yellow zucchini
    1/2 sweet red pepper
    1 cup small broccoli florets

    VINAIGRETTE:
    1/2 cup olive oil
    2 tablespoons white wine vinegar
    1/4 cup basil leaves, coarsely chopped (1 tablespoon dry)
    1 teaspoon Worchestershire sauce
    Fresh ground black pepper

Cook and drain pasta. Combine olive oil, tarragon vinegar, and garlic with pasta. Fit Slicing Cone on SaladShooter slicer/shredder and slice both zucchini and red pepper into bowl with pasta. Add broccoli. Cover and marinate 2 hours in refrigerator. Stir together ingredients for vinaigrette and spoon over salad before serving.

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