They sent me a lovely skillet to use for the recipe, and I REALLY used it, cooking vegetables in batches. It didn't take a lot of time, though, since they all cooked quickly.
The best thing about this recipe (in my own opinion) is that it's just as good cold as it is warm. That's one way of adapting it.
It's a nice light vegetarian dish, but you could add cooked shrimp or chicken to it - on top of the pasta or mixed in.
And of course the vegetables can be mixed and matched and swapped and substituted endlessly, depending on what you like and what's available.
This is truly a make-it-your-own dish. The complete recipe is HERE.
So, what do you think of this pan? It's a 10-inch covered French skillet. Nonstick interior. Graceful curved handle and swoopy loopy handle.
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