This healthy recipe is being served as an August special at Piccadilly, the restaurant at 7728 E. Central.
5 oz. dry cavatappi pasta or any other pasta shape of your choice
1 tablespoon olive oil
1 teaspoon chopped garlic
1/2 teaspoon chili garlic paste
1/2 cup sliced Roma tomatoes
1 teaspoon each of fresh basil, thyme and oregano, finely chopped
1/2 cup julienned zucchini and yellow squash
1/2 cup broccoli, sliced thinly lengthwise
1/2 cup julienned carrots
1 cup fresh spinach, stems removed and roughly chopped
1 tablespoon balsamic vinegar
Light sprinkle zaatar seasoning
2 tablespoons shredded Parmesan cheese
Parsley for garnish
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Cook pasta according to package instructions. Omit adding salt to boiling water if desired. In a medium size skillet, heat oil. Add chopped garlic and stir briefly until fragrant. Add chili paste, all herbs and tomatoes and cook 2 to 3 minutes. Add vegetables and turn up the heat, allowing vegetables to sear without releasing their water. When vegetables are just about wilted and heated through, add pasta and toss well. Heat pasta through as well and finish with balsamic vinegar. Divide pasta into two dinner bowls, sprinkle with zaatar seasoning, Parmesan and fresh chopped parsley.