001We'll get a [Music] little We're making pasta prima vera today, which is pasta with vegetables. All kinds of vegetables. We've got carrots, red pepper, yellow pepper, green, no green pepper, orange peppers, and then we've got broccoli, um, zucchini, summer squash, did I say carrots, garlic, and we're going to add some mint to that, too, just to give it some kind of um, additional flavor. We're gonna make the uh pasta is going to be bow tie pasta which is called farfell. So we got enough uh got enough herbs here. Now I need to go and start the pasta. So because then they I don't have a pan big enough for all these vegetables. So and I figured it tastes so good when everything's roasted. So I've got actually two of them going. The carrots and the
002peppers and the onions are over here. And um I added some very flavored olive oil, specially flavored olive oil. And it looks like they're almost done, but I'm not quite. So I'm going to put these back in the oven. And it's time to put the farfell, which are bow tie pasta, in the water to start cooking. Okay, buddy. You're going back in. Let's switch you around this time. Now, when you roast the vegetables, there's a lot lot of water involved. Woo! There was a hole in this pot holder. So, ah, nothing like burning yourself, Chewy. Okay. All right. Uh, let's see. So, we're going to put the Farfell in the box. We're going to start cooking the pasta. This isn't going to take too long to cook. So, one, we'll put them. Why don't you
003hand them to me, Rob? Two. Three. We're going to put four in here and three in there. Four. We got 38 40 people. So, let's see. Okay, so let's mix that up so it doesn't stick. Um, we need longer utensils. All right, so we're cooking the bow tie pasta. I don't know how. I'm certainly not carrying this over to drain it, so we'll have to figure something out. Um, this is cooking a lot faster. So, we'll do the little one first. Okay. I shut the oven off because uh I cranked it up to get them really crisp. But now they're done. And I think what I'm going to do is let them rest over here and then pour them into one bowl. [Music] All right. I actually I think maybe these could go a little
004bit longer. Don't worry. You can say, "Oh, don't use that much salt." But let me tell you, it's all going to dissipate. It's what you need to give it flavor. Ouch. Maybe we should Listen, Mother's Day is coming. Please get me a new pot holder. Okay, this one's got a hole in it, and I just burned myself for the second time. So, pay attention, my kids. But there better be some flowers along with that. You know, Mother's Day. A pot holder. Gee, thanks. That's almost as bad as getting a vacuum cleaner for Christmas or an iron for my [Music] birthday. What do you mean you've been in the dog house for two weeks? All right. Anyway, we're almost done here. We'll have to test the bow tie pasta, which I think is almost done. I
005thought you were making the garlic nuts from scratch. Listen, I'm good. And if I had time, maybe I would. But I don't bake. I cook. And wouldn't you rather have something nourishing with vegetables than a garlic nut bread and Yes, you will. Maybe we can we can all these vegetables into this. I don't think I'm strong enough, but These are all the ve all kinds of pasta. We chose the bow ties today. However, you you can have different vegetables. Um, and because we're cooking for a crowd, you know, or if any of them are like Dan, they don't like this, they don't like that. But most people like everything. So, they have their choice. U They rather have a carrot and a red pepper. Good. Then you can take those. We've got broccoli. We've got
006asparagus. We've even got We've even got peas, which reminds me, Robin, put the peas in there. I also generously salted the vegetables. You definitely need seasoning. That's the best part of cooking. If you want everything to taste good, there you go. I like to see happy faces when they eat my food without bribing them. Okay, the asparagus are a little overdone, but that's okay. I think I'm going to drop. They were very thin and I should have put them in later. So, we'll take care of those later. Meanwhile, in go the zucchini and the summer squash. Keep the Okay, now I'm going to mix these up because we want to make, you know, blend them so they're Okay. And I'm going to add another green vegetable because here we go. It's broccoli. Now, broccoli doesn't
007roast very well. That sort of tends to burn, too. I wish I had thought of that when I was cooking the asparagus, but the broccoli adds a nice green flavor. And I just blanch them a little bit. They're not hard, but they will add a nice a nice green touch to them. Now, before I add this to my pasta, I want to make sure that it's salted very well. I don't have a salt shaker, so and I I don't know where the pepper is. see if we can find some pepper. But if I don't have that, I do have and then Robin, you can open these tomatoes. All right. Here's something that I add that that people will say, "Hm, what is that flavor?" It's a little mint. and it it definitely will go with
008this recipe. So, I'm going to mix all of that up. Did we find the pepper? Yes. Okay, let me have some pepper. And actually, I'm going to instead of the pepper, I'm gonna add some Hidden Valley Ranch. Uh, this is what you would use for dressing, but it has so many herbs and spices in here. So, I'm that's what I'm going to add, and I think it'll give it a lot of flavor. Okay. All righty. Let's see if the magic happens. I'm going to add this to my pasta. Now, I kept water in there because this is how you're going to make the sauce. And I'm going to put some uh goat cheese in there, too. So, maybe I should do the goat cheese first before I add the veggies. I'm just going to sprinkle
009it on the top or throughout the pasta. And I do have more pasta water. Hi. Hi. How are you? Oh, just ducky. This is Candy. Yes. She is the director. Yes. Of the senior center. How's it going? She loves to be filmed. Don't we all? Goat cheese will give it a little zing. You know, sometimes like pasta with no sauce can be a little boring. And you know me, I'm not boring. [Music] Don't anybody answer that. And you mix it up so it forms like a cream sauce. Although there's no cream in here, but it'll melt with the pasta and the water. I'm going to add a little more pasta water to it. But I'll finish with the cheese and just break it up a little bit. All righty. It'll melt. So, I just throw
010it in there. Do you like my cooking terms? Throw it in. Okay. Now, of course, I need to wash my hands. All right. Here go the veggies. I'm going to keep some behind to put on the top just to make it look pretty. So, there are all the roasted vegetables. Oh my god, people. I have to tell you, this looks really good. And I added the pasta water, which will give it a consistency like a like a sauce consistency. But of course, we're going to add grated cheese, parmesan cheese to this. All right, let me have the grated cheese, please, my assistant. Thank you. Yeah. So, I suppose I could buy a block of authentic Parmesan cheese, but come on. Um, I'm in a hurry. I had enough to do. And so, I figured I'd
011buy some Parmesan cheese already grated. We use this at home. And I bet you do, too. If I was having company and I was making a real authentic Italian dish, and I do sometimes, uh, then I would take the pains to grate because it really does make a difference to have real authentic grated cheese. Okay, now I'm going to let that sit for a little while and let the sauce absorb the cheese and the spices we put in. Meanwhile, I'm going to get the garlic nuts out of the oven. Oh, well, they came out pretty good. I'm going to put them in a cooler pan right here. Look at that. Didn't even spill one. Okay. So, then they're just about ready to serve. All right. Now, we need a serving bowl, don't we? Something pretty
012just to tighten it up a little bit. And of course, the most important thing to do is to taste this cuz I need to know if we have enough seasoning. All right. Let me taste a little zucchini here. And then I'm going to add the basil. And one thing I like to put on give it color is and I didn't roast these little bitty tomatoes. But first I'm going to add basil. I chifonard the basil. I'll put the rest in here. Maybe mix it up a little bit. Bring some of those vegetables on the top. These are so cute. They're called sprinkles, and they're multicolored candy tomatoes. So, we'll just sprinkle those on the top, hence the word sprinkle. Wow, I think that looks pretty good. We'll save the rest for when half of them
013are gone. And here's an extra. Really? [Music] Yes. [Music] Right. Put it next one. I think it's on the 14th. And what is it? Oh, it's sweet and sour chicken and rice kilo. Ah. [Music]