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PASTA d'ESTATE (SUMMER PASTA)

1 lb penne, rotelli, or any mixture of short, stubby pasta
2 small zucchini
1 red bell pepper
1 white or yellow onion
1 carrot
2 tbsp flat-leaf parsley
a small handful of fresh oregano
1/4 cup pine nuts
4-6 large, juicy garlic cloves
1/3 cup olive oil
1/2 cup grated hard cheese such as romano, parmesan
sea salt and freshly ground black pepper to taste

Slice long veggies in half lengthwise and short ones through their
equators. Grill them on both sides over bbq coals or on a stovetop
grill until black lines appear. Cut into bite-size pieces and set
aside.

Crush and chop pine nuts and garlic; cook in the olive oil until
golden brown; set aside. Chop the herbs. Grate the cheese. Cook
the pasta al dente, drain, put in a large glass or ceramic bowl.
Add veggies, herbs, cheese, garlic/pine nuts/olive oil. Toss well.
Season to taste with sea salt and freshly ground black pepper
(and/or cayenne). Serve with warm, crusty bread and sweet butter.

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