Today’s featured recipe is a favorite of Father Brice Leavins, a Franciscan priest serving in Providence, Rhode Island. In addition to parish ministry, Father Brice works at the Marriage Tribunals in two New England dioceses and coordinates the Bread and Blessings program, which serves up to 250 guests 3 times a week.
He’s also my uncle, and I can vouch for his good cooking, so I asked if he’d share a favorite meatless recipe with the CatholicMom.com community. He sent me three, all featuring vegetables he’d grown in his own garden.
8 oz. cappellini or angel hair pasta
2 TBL olive oil
1 zucchini, about 8 oz.
1 yellow squash, about 8 oz.
1 large onion (I used a Vidalia onion)
2 oz. Parmesan cheese
Fresh basil for garnish
Slice vegetables before cooking pasta, as cappellini cooks quickly.
Sauté vegetables in olive oil, beginning with onion. (I let the onion caramelize a bit before adding the other vegetables.) After adding zucchini and squash to the pan, cook the pasta. Everything will finish at the same time!
Drain pasta and top with cooked vegetables. Sprinkle Parmesan cheese on top, and garnish with chopped fresh basil.
Nutrition labels are generated by Calorie Count and are offered as meal-planning assistance, not nutritional or medical advice.
Copyright 2014 Barb Szyszkiewicz