rebecca's pocket

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pasta d'estate

pasta for the summer
[preparation time: as long as it takes the pasta to cook]
yield: serves 2 as a main course

boil some water. throw in 1/2 pound of fettucine.

while the pasta is cooking
slice in small pieces a handful of green beans
slice 6 mushrooms
melt over medium heat 2 TB butter
and add vegetables.
cover and saute over low heat for 5 minutes (until the pasta is nearly done).

add
one ripe tomato, chopped
a large clove of garlic, crushed or chopped;
1/8 tsp dried thyme
1/4 tsp salt
saute for three minutes, until the fettucine is done.

toss with cooked pasta. drizzle on a little olive oil if you need it to coat the pasta. if you like them, I think pine nuts would be a really nice addition.

rebecca blood
july 2001