Recently the Marquez fifth graders celebrated Thomas Jefferson's birthday by eating pasta with vegetables. The vegetables included peas as they were Jefferson's favorite vegetable! Before eating, the students reviewed some facts about Jefferson such as: he was the third president, his plantation was called Monticello, and his favorite vegetable was peas.
The students were able to choose from the following combinations to add to the rotini pasta: sauteed peas and tomatoes, raw peas, raw zucchini, raw carrots, feta cheese and parmesan cheese. Thanks to the students in each group that served the others.
The recipe is adapted from one on the Barilla box:
1 box of pasta
4 T. olive oil
1 minced shallot
16 oz. cherry tomatoes
1 zucchini, sliced thinly
Bring a large pot of water to boil.
In a large skillet, heat half of the oil and saute shallots for 3 minutes. (Note: you can substitute onion or garlic for the shallot)
Add zucchini and season with salt and pepper. Saute for 3 minutes. (We used peas cut in bite sized pieces).
Stir in tomatoes and cook for 2 additional minutes.
Cook pasta according to pkg. directions.
Drain and toss with sauteed ingredients in skillet.
Stir in remaining oil and top with the ricotta salata cheese before serving.
(Note: we used different cheese and served it as a cold pasta salad).