I am sorry to be a little “risqué” here, but long ago, a friend of mine “re-named” a version of  this dish “veggie stroking off” because he liked it so much. I hope that doesn’t offend anyone, but I thought it was hilarious, so I had to share! I make many variations of this throughout the year, using whatever vegetables are in season at the time, (and making different pastas as well), so stay tuned, because you are likely to see this again in a different form.

House-made cilantro fettuccine topped with with a corn, pepper, zucchini, onion, and garlic sauté, and a sauce of sour cream, paprika, and chipotle pepper powder; salad with grape tomatoes and red wine vinaigrette; yeast roll
A perfect peach