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| Shells with Peppers, Onions, Squash and Perles |
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Serves 4-6
Ingredients 
1 lb Dried Pasta Shells 8 oz Roasted Red and/or Yellow Peppers (canned is ok) 2 Zucchini 2 Yellow Squash 8 oz Fresh Mozzarella Perles or Ciliegine 1 Red Onion 1 T. Chopped Garlic 1 T Dried Oregano 2 T. Olive Oil Salt and Pepper Method Prepare vegetables by cutting zucchini and yellow squash, onions and peppers into 1’2” chunks. In rapidly boiling salted water, cook pasta until al dente. While pasta is cooking, place a large sauté pan over medium heat, heat oil and sauté garlic until it just starts to turn color. Add red onion and red peppers and sauté over medium heat for 3-4 minutes. Then add squash and zucchini and continue to sauté. The key is not to sauté the vegetables too much as you’ll want then to stay somewhat crispy. Season the vegetable mixture with salt, pepper and oregano. When pasta is done cooking, drain and toss in with the vegetable mix along with a bit of cooking liquid. Plate the pasta into bowls and top with fresh mozzarella. If using the Ciliegine-sized balls of fresh mozzarella, cut balls in half. |
