Chef Feker prepares Summer Vegetable Cappellini



Chef Feker joins FOX6 WakeUp to prepare Summer Vegetable Cappellini.

IL MITO’S SUMMER VEGETABLE CAPPELLINI
Serves 6
Ingredients
• 1 lb. cappellini pasta
• 4 oz. extra virgin olive oil
• 1 teaspoon chili flakes
• 1 zucchini (sliced lengthwise and cut into strips)
• 1 red pepper (cut in half, cored, seeded and sliced in strips)
• 1 green pepper (cut in half, cored, seeded and sliced in strips)
• 1 small red onion (peeled, cut in half and sliced in half-moon strips)
• 16 asparagus spears (trimmed and cut in 1-inch pieces)
• 1/2 cup fresh, shelled peas
• 2 cloves garlic (sliced thin and then cut into matchstick strips)
• 1/2 bunch broccoli florets
• 1 large carrot (sliced thin lengthwise, then cut into strips)
• 2 tablespoons fresh basil (shredded)
• 2 tablespoons Italian parsley (chopped)
• 1/2 cup shredded Parmesan cheese
• Sea salt and pepper, to taste

Directions
1. Bring a large pot of water to a boil and then season with sea salt to taste.

2. Place pasta in boiling water and cook until al dente, about 8-9 minutes.

3. Place olive oil in a large sauté pan and heat until hot but not smoking.

4. Add garlic first, then the chopped parsley and finally the chili flakes. Cook for 30 seconds while stirring and then add veggies. Sauté until cooked through but still firm.

5. Once pasta is ready, add to the sauté pan and toss.

6. Add the basil, an additional drizzle of extra virgin and the shredded Parmesan.

7. Remove from heat and serve.