Garden fresh rainbow pasta

Pasta and macaroni Italian cuisine

This quick vegetarian pasta dish can be served by itself, or with the Tuscan White Bean Croquettes (see my recipes here). You can also add grilled salmon or chicken to it if you would like a meat meal. Almost all the vegetables are from my husband Raul's garden and with the touch of olive oil and red wine vinegar, makes either a wonderful meal or a tasty side-dish. Fresh basil is important to the taste, but you can use dried if that's all you have available, and it's still quite good. The important thing is not to over cook the vegetables, but to serve them just a little al dente. You can either toss the pasta and vegetables with romano cheese while still warm, or chill the dish and sprinkle a bit of romano or parmesan on top just before serving. Very good with a crusty Italian loaf with butter and a chilled glass of Chardonay.