Pasta and Vegetables
oz. ditali pasta or broken spaghetti
small zucchini, cut into small cubes
of frozen pea, boiled for 3 minutes
bunch of broccoli, trimmed and cut into little florets
small carrot, peeled and cut into small cubes
preferred vegetables available in season cut into small cubes
tablespoons of olive oil
small onion diced
cloves of sliced garlic
quart of meat or vegetable broth (bullions, canned or prepared broth can be used)
of pecorino cheese (Optional)
of chopped parsley
Parmesan cheese in small cubes (Optional)
In a large skillet heat oil over a high flame, sauté the onions and when they are translucent add sliced garlic
than the mushrooms, after 3 minutes add the remaining vegetables. Add salt and pepper to taste and half of the
parsley. Add 1 cup of hot water and cook for 3 minutes.
Remove skillet from heat.
In a 6 quart sauce pot, bring broth to a boil, add vegetables and check for salt. Cook vegetables in broth for 5
minutes and set aside.
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil, to cook pasta.
Cook pasta for 3 minutes, drain reserving one cup of water.
Add pasta to broth and vegetables mixture.
Keeping on a low flame, cook it until pasta is cooked.
Remove from fire, toss gently and add the remaining parsley and half of the Parmesan cheese.
If you feel that the pasta is too dry, add some of the reserved water. It should not be too watery.
Serve immediately in pasta bowls with remaining cheese on the side.
Note: Zia Ciccina garnished this soup with diced parmesan cheese.