I got the idea for this recipe from a Martha Stewart Living magazine in my doctor's office. I didn't copy the details; I just remembered the picture. Aside from steaming up the kitchen with two burners, this was a great summer dish.Papardelle with Summer Squash, Oyster Mushrooms, Basil and Pecorino
12 oz papardelle pasta
1/2 cup of pecorino romano cheese
handful of basil
two yellow squashes
1 cup oyster mushrooms, roughly chopped
a few broccoli florets
small eggplant
half a medium onion
3 tomatoes
olive oil
salt & pepper
1/2 stick of butter
4-5 roasted garlic cloves
Put on a big pot of boiling water, add olive oil and salt to the water. Sautee onion; when carmelized, add chopped eggplant, squash and mushrooms, as well as salt and pepper. Sautee until soft. Place the veggies in a bowl and set aside. Add the pasta to boiling water. Saute chopped tomatoes (seasoned with salt and pepper) in the hot pan (I used a wok) until soft. When the pasta is NEARLY done, add the broccoli florets to the water. When the pasta and broccoli are done to taste, drain in a collander. Return to pan and add pieces of roasted garlic, butter, plus the tomatoes and the set-aside vegetables. Toss over a low flame; do not overmix--the vegetables need to retain their distinctness. Just before serving, add basil and some cheese. Stir, and serve with extra cheese.
