Sherri's Pasta

LAFAYETTE, Ind. (WLFI) - This recipe is from Francisco "Paco" Serrano , Chef and Owner at La Scala Italian Restaurant .

Sherri's Pasta

The name of this vegetarian pasta came from a friend who suggested adding a vegetable laden dish. This is a great summer dish since you can take advantage of all the garden has to offer. This is a very versatile dish since you can substitute any veggies you have on hand. Shrimp, chicken breast strips, Italian sausage and many other proteins can be added as well for those seeking a non-vegetarian version. We use heirloom vegetables grown on our own farm, Small Wonder Farm in Westpoint exclusively in this dish and as often as available in the restaurant.

Ingredients for 4 persons
1.5 pounds linguine (already cooked)
2 cups cherry tomatoes
2 cups sliced zucchini and/or yellow squash
2 (loosely packed) cups chopped kale (spinach is a good substitute, but we like kale's brighter color and it does not wilt the way spinach does)
2 Tbsp each of minced shallots, garlic, and parsley
2 Tbsp. parmesan cheese
1 pat of butter
2 Tbsp. extra virgin olive oil
3 oz. dry white wine
1 sprig of basil

1. Heat olive oil in a large sauté pan over medium heat.
2. Add garlic, shallots, parsley, and then all the vegetables and sauté lightly. Be careful not to overcook the vegetables.
3. Add white wine and butter.
4. Add hot pasta. (Pasta can be pre-prepared and then warmed for about 20 seconds in boiling water).
5. Toss to coat pasta with sauce and put on plates.

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