Wild Pasta

This recipe is from a magazine that I acquired in Massachusetts last week. I thought it sounded like a recipe that would be handy when I am visiting at the homes of our children and preparing the meals. Pasta is such a universal dish satisfying most appetites.

Wild Pasta

1/4 cup olive oil

2 cups chopped onion

2 cups 1/4" thick julienne-sliced pepperoni

1 cup 1/4" thick julienne thick sliced zucchini

1 cup 1/4" thick julienne-sliced sweet red pepper

1 cup Romano cheese and

1/2 cup Parmigiano Reggiano cheese, grated and mixed

2 1/2 teaspoons dried basil

2 1/2 teaspoons garlic powder

2 1/2 teaspoons chopped fresh parsley

1 1/2 lb. Mafalda pasta (narrow lasagna)

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Bring 4 quarts of water to a boil; add a dash of salt to rapidly boiling water and add pasta; drain when semi al dente.

In a large skillet, add oil, onion, pepperoni, zucchini, peppers; saute until pepperoni gets crisp to touch, add basil, garlic and parsley (and any other seasoning, including black pepper, that you like); drain pasta, mix ingredients, including the grated cheese and serve hot.