It’s been a few weeks, but we are still dreaming of the delicious brunch we enjoyed at Pisticci and covered in WAG’s January issue. Lucky for us, the restaurant’s owner, Michael Forte, was gracious enough to share one of the eatery’s own dishes, one that will be a perfect option for anyone whose resolutions include a healthier diet.
Named after the vegetarian owner himself and served on the restaurant’s dinner menu, Michael’s Pasta is a vegetarian option that the restaurant creates using fresh produce cultivated from his Westchester farm.
WAG recreated the recipe while visiting family for the holidays, so let us assure you from experience, this is bound to be a crowd-pleaser.
→ 1 zucchini
→ 1 yellow squash
→ 4 fresh tomatoes
→ 1 shallot
→ 2 tbsp olive oil
→ ¼ cup Parmesan cheese
→ Cavatelli or penne pasta, prepared according to package instructions
→ Caciotta cheese for garnishing
→ 1. Sauté garlic and shallot in olive oil until garlic gives off its characteristic smell, about 1 minute
→ 2. Add zucchini, yellow squash and fresh tomato and sauté quickly, about 3 minutes. Tomatoes will turn deep red and vegetables will still have a crunch in the middle.
→ 3. Add cooked pasta and parmesan cheese to the pan and continue sautéing for 1 minute.
→ 4. Sprinkle the top of plated pasta with cCciotta cheese and serve immediately.
For more, visit pisticcinyc.com.