2 pounds of Lemon mayer and pepper pasta from Phoenix pasta at berkeley cut Tagliolini
fresh dill chopped three brunches
fresh basil and Italian parsley chopped three brunches
1 yellow bell pepper chopped
four Zuccinni squash cut in square pieces
1 onion chopped
6 garlic chopped
2 ounces of parmessan cheese
Salt and pepper
While you boiled the water with salt you put all the vegeatbles and herbs to sautte with olive oil until is tender but not too fry. Mix everthing and put it in the bowl you will serve it and add with the pasta. Pasta take only 2 minutes in the boiling water . Drain retaining a little of water. Put the pasta and vegetables together in the bowl you will serve add the Parmesan cheese and serve more cheese in a small bowl for extra if your guest wants more. And ready to eat.
Serves: 8
Source: Julieta Zuniga
Prepared by: Julieta for the June 2004 meeting