Cappelini with Grilled Vegetables Ragu
Marinate the following in olive oil, lemon juice, pinch garlic, and
mixed green herbs (parsley, marjoram, basil) and pepper:
2 sliced zucchini
1 sliced yellow summer squash
2 red onions, sliced thick
1 fennel bulb, cut into eighths with core left in so as not to fall
1-3 roasted bell peppers, different colors
And then: Chopped tomatoes, chicken or vegetable broth, lemon juice,
grated parmesan, about 1/2 lb cappelini.
Put vegetables on screen on barbecue and grill, turning onion and fennel
several times, basting with oil until crisp tender. Onion and fennel
will take longer than the rest. Cut into small chunks, remove heart and
root of fennel. (This can be done early in day).
Before serving, put into large frying pan with 4 or 5
chopped ripe tomatoes, some chicken or vegetable broth, salt and pepper,
and bring to boil.
Add about 1/2 lb. cooked, drained, unrinsed pasta and
more stock and lemon juice, if necessary. Top with grated parmesan.