Veggie Heaven
Growing up at our house (Whitebread Ohio in the 50s) was all about meat and potatoes. Spaghetti was exotic and only came with tons of tomato sauce and meatballs. “Pasta” was a foreign concept. I was married for several years before a friend convinced me that I could make spaghetti at home (with the help of a brand new—to me—product called Ragu!). Today, however, I’m a devoted pasta fan. I put everything on pasta short of cinnamon and sugar. Lately I’ve been experimenting with “fancy” pastas: lemon-pepper pappardelle, mushroom linguini, basil-garlic fettucini. Spaghetti squash, however, escaped me. I’d tried it and found it bland. Last week at the farmer’s market the display of lemony yellow spaghetti squash was irresistible…as were the eggplant, tomato, garlic, zucchini, mushroom, summer squash, baby gold potato, and onion displays...
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