farmer's market ragout

serves 4

1/3 cup evoo

1 medium sweet onion, thinly sliced

sea salt

2 garlic cloves, minced

1 small jalapeno, seeded and chopped

3 medium zucchini (1 1/2 pounds) halved, seeded and sliced 1/2 " thick

1 pint cherry tomatoes

1 red bell pepper, diced

2 tbls torn fresh basil leaves

in a large skillet over medium high heat, warm the oil then add the onion and a pinch of salt. cook for 5 minutes until soft but not brown.

add the garlic & peppers and cover with a lid, reduce heat and let sweat for about 15 minutes.

add the zucchini and tomatoes with another pinch of salt and a bit of pepper. keep at medium heat, cover and cook for 5 minutes.

uncover and add in basil. remove from heat. make a pound of penne.

take about 1 -2 cups of ragout and blend in a mini prep with a small amount of heavy cream, add back to pan and toss with pasta.

serve at room temp.