|2 servings||calories per servings 620||protein serving 24 g||carbs per serving 77 g||total fat per serving 24 g|
Half-moon slices of squash and sweet pepper ribbons glimmer like jewels in this easy-breezy pasta dinner, that’s as flavorful as it is colorful. Basil pesto from Alfresco Pasta in Nashville and shaved Parmesan make the meal extra special.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||7 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Discard pepper stems and seeds; thinly slice flesh.
• Halve squash lengthwise; thinly slice crosswise.
• Peel and finely chop garlic.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-9 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta.
While pasta cooks, place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add peppers. Cook, stirring occasionally, until peppers begin to wilt, 2-3 minutes.
Add squash and garlic. Cook, stirring, until vegetables begin to become tender, 3-4 minutes.
Stir in pasta, pesto, half of Parmesan and reserved cooking liquid. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide pasta between 2 plates or bowls.
• Top with remaining Parmesan, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...