Father Brice’s Peasant Pasta

This recipe is a favorite of Father Brice Leavins, a Franciscan priest serving in Providence, Rhode Island.

LeavinsBriceIn 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. This one features vegetables he grows in his own garden! With all the snow Rhode Island has been getting this year, I’m sure he’s eager to see spring come so he can plant that garden again.

Father Brice’s Peasant Pasta

Makes 4 servings

peasant pasta 18 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.

LABEL peasant pasta

 

 

 

 

 

 

 

Recipe and food photo copyright 2015 Barb Szyszkiewicz for Cook and Count.
Photo of Brice Leavins from Holy Name Province of the Order of Friars Minor.

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