We made pasta with fresh-picked baby zucchini, onion, garlic, and basil… but we cooked it like Risotto!

Pasta is an excellent carrier for an abundance of vegetables, and this dish is no exception.

I cooked it in the style of risotto, adding liquid gradually and stirring often to create a creamy sauce with the starch from the pasta.

Right now, you can find gorgeous baby zucchini and fresh garlic at the farm stand. I also used the very first fresh yellow onion from the farm this year! You can use all kinds of veggies here, and there’s no limit to the quantity either. Use gluten-free or regular pasta as you prefer.

I went Old School easy with tonight’s cocktail – a traditional Aperitivo, the Negroni.
This simple pre-dinner drink whets your appetite for what’s to come.

Combine in a rocks glass over ice: 1 oz EACH gin, Campari, sweet vermouth. Add an orange slice, stir, and enjoy!