Certain Someone asked me in a email while waiting for takeoff, why don’t I make him a pasta dish like this. I had told him I was roasting veggies and tossing them with angel hair pasta. I replied that if I said we were having veggies and pasta for dinner,he’d ask me to cook him a sausage!As I mentioned in a earlier post when he’s gone, I tend to lean towards less meat.And without having to worry about his likes and dislikes, I was free to cook. Hyde Park Produce had some excellent Oyster mushrooms that were begging me to take them home. I chose some assorted zucchini, squash, oil/salt cured black olives, carrots, onion, and big sprigs of fresh basil.

Courtney’s Seasonal Bounty

Angel Hair Pasta
zucchini sliced very thin
yellow squash
onion
several cloves of garlic
carrots
oyster mushrooms
cured black olives( use according to taste as flavor is strong)
capers ( according to taste)
fresh basil for a chiffonade
truffle oil to drizzle
salt
pepper
olive oil
oregano
balsamic vinegar

Thinly slice veggies with a mandolin. Toss veggies and garlic cloves with salt, pepper, olive oil, oregano, and balsamic vinegar.Roast in a cast iron pan at 375 degrees for approx half hour or until tender and juices have mostly evaporated.
Boil water for pasta and prepare. Cut pits out of the olives,and add both olives and capers to mixture of veggies.Toss pasta with veggie mixture.Roll basil leaves and slice for a chiffonade to top the pasta. Add grated Parmesan , and drizzle with truffle oil.