Venetian Vegetable Pasta is based on a dish Joe and I ate on our first visit to Venice. We enjoyed it so much, we recreated it!
This pasta has a very light sauce made with a colorful array of vegetables, a little vegetable broth and lots of cheese! This vegetarian pasta dish is very quick to make, so its perfect for a speedy weeknight meal.
Venetian Vegetable Pasta reminds us of our first trip to Venice
This dish always reminds us of our very first trip to Italy. We finally took a vacation after eight years and decided to go somewhere amazing. Italy did not disappoint!
Venice is an enchanting city and a very unique place to visit. Its canals are the main “roads” and after that its a multitude of nooks and crannies that the locals consider to be streets. Because of the vast number of bridges over the canals, bicycles are not practical. Even with a walking GPS we got lost, but somehow we always found what we were looking for. In the process of wandering, we stumbled across more incredible looking and smelling restaurants then we could ever have time to visit during our stay!
Use Fresh Local Ingredients for the Best Flavor
It is important to remember that some of the ingredients you find in Italy take a different form than their American counterparts. A good example of this is zucchini. Some of the zucchini you find in Italy is called cucuzzi and can be slightly curved and up to 3 feet long!
Italians use what they have locally and so should you. Using local and fresh ingredients is the key to many dishes you cook at home. The zucchini you typically see at your local supermarket will work just fine. Make sure all of the produce you buy looks and feels fresh. Otherwise substitute it or leave it out, you will have a superior dish when you are done.