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Light Pasta Dishes with Dairy Food and Vegetables
Appears in
Published 1991
Butter, cream and many varieties of cheese when melted provide delicious sauces for pasta. They are all quick to prepare and each produces its own distinctive flavour. For a light pasta dish you can choose a recipe based on a dairy product or alternatively one based on a vegetable (sometimes, as in Tagliatelle con i Funghi, there is a combination of both).
I only have to look at the vegetable counter in a modem supermarket, with its tempting display of produce from all four comers of the world, to feel like rushing back to my kitchen to start cooking. Purple aubergines with green and red peppers, dark green courgettes with tomatoes - the possibilities are infinite. Always pick the firmest, freshest vegetables (seasonal if possible) and, above all, be careful not to overcook them.