Fusilli with garden vegetables and tarragon

4 servings

Ingredients

Quantity Ingredient
3 Ripe tomatoes
3 Slender carrots; peeled and thinly
; sliced, into rounds
4 smalls Summer squash; thinly sliced, or
; cubed
½ cup Peas or a handful of sugar snap peas
1 small Red onion; quartered and
; thinly, sliced
; crosswise
1 Yellow or red bell pepper; quartered and,
; thinly sliced
; crossw
2 Cloves garlic; minced
2 tablespoons Chopped fresh tarragon
3 tablespoons Extra virgin olive oil
Salt and freshly ground pepper to taste
12 ounces Fusilli pasta

Directions

Bring a large pot of water to a boil. Blanch the tomatoes for about 10 seconds, the peel, seed, and neatly dice them. Put them in a large bowl.

Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute. As they finish cooking, scoop them out with a strainer, shake off the excess water, and add them to the tomatoes along with the onion, bell pepper, garlic, tarragon, and oil.

Add salt to the water and cook the pasta until al dente. Scoop it out, add it to the vegetables, and toss well. Season with salt & pepper and serve.

Recipe by: Vegetarian Cooking for Everyone Converted by MM_Buster v2.0l.

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