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Angel Hair Pasta with a Veggie Ragout

Zucchini was first cultivated by native people in North America- Christopher Columbus brought seeds back to the Mediterranean region and Africa. The word zucchini comes from the Italian zucchino, meaning small squash and from the Indian skutasquash meaning "green thing eaten green." Fast-growing and prolific, zucchini is a home gardeners delight. From the same family as yellow summer and squash, its green color and familiar cylindrical shape is a classic, but new varieties may be round, miniature or yellow. Zucchini has the best flavour and texture when the skin is tender and the flavour is delicate, so pick it small or- at the very most, medium size, 6 to 8 inches long.
Did you know that Zucchini is identified by its thin skin and mild flavour. The entire squash is edible, including the blossom, skin and seeds. The peak season is July through Sept. Golden zucchini is a spectacular colour with more flavour than green and retains its vibrant colour and light, buttery flavour when cooked. The bigger the zucchini, the tougher it is, and the more seeds it contains.

Angel Hair Pasta with a Veggie Ragout

serves 4

3    cups water
1     medium dark-orange sweet potato, peeled, diced
8     oz uncooked angel hair (capellini) pasta
2     tablespoons olive, canola or soybean oil
3     cloves garlic, finely chopped
4     medium tomatoes, chopped (4 cups)
1     small zucchini, cut lengthwise in half, then cut crosswise into slices
1        small yellow summer squash, cut lengthwise in half, then cut crosswise into slices
1/2     teaspoon salt
1/4     teaspoon freshly ground pepper
1/3     cup freshly shredded Parmesan cheese

In 4-quart pan, heat water to boiling over medium-high heat. Add sweet potato; cook 3 to 5 minutes or until crisp-tender. Drain.
Cook and drain pasta as directed on package.
In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook 30 seconds, stirring frequently. Stir in tomatoes. Cook about 3 minutes, stirring frequently, until slightly soft. Stir in zucchini, yellow squash, sweet potato, salt and pepper. Cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Serve vegetables over pasta. Sprinkle with cheese. - Fly at a Smile-Price