Les 7 Doigts de la Main, the Montreal-based ensemble who dazzled the FAC audience with their performance of Cuisine & Confessions in March, is known for their unique productions, featuring mind-blowing acrobatics, rapid-fire choreography, and sometimes…cooking onstage! They whip up this pasta dish, along with banana bread and an omelet, during the show.
Note: Canada is on the metric system, so they have given the measures in grams, milliliters, etc., equivalents in ounces, pints, etc. are in parentheses.
Ingredients
1/2 kg (about 1 1/2 pints) cherry tomatoes, cut in half
1 small onion, cubed
1 zucchini, sliced
1 red bell pepper, sliced
150-200 ml (6-7 oz.) extra virgin olive oil
4 garlic cloves
4 sprigs fresh rosemary
4 sprigs fresh thyme
Salt & pepper
175 g (6 oz.) Parmesan
Lemon zest from 1 lemon
50 g (2 oz.) fresh spinach leaves
1/2 bunch of basil
1/2 kg (16 oz. package) of short fusilli pasta
To make:
1. Heat oven to 350°F. Cover two baking sheets with parchment paper.
2. On one sheet, place prepared tomatoes, onion, and 2 garlic gloves, crushed. Add 2 thyme and 2 rosemary sprigs. Season with salt and pepper.
3. On other sheet, place zucchini, pepper, 2 whole garlic cloves, and remaining thyme and rosemary. Season with salt and pepper.
4. Bake vegetable for 15 minutes, or until soft. Meanwhile, start pasta water, grate Parmesan and chop basil and spinach.
4. When water boils, add pasta, cook, and drain. In a large bowl, combine zucchini, peppers, and tomatoes; add pasta. Mix in Parmesan; let cheese melt. Add basil, lemon zest, salt, and pepper. Add spinach, mix, and serve. Serves 6-8.
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