A Trip to the Bradenton Public Market

By Kelly Stilwell

What can you get at our wonderful local Bradenton Public Market? All kinds of deliciousness! Pick up your vegetables at Milagros produce. Choose your pasta,
Italian seasoning, and olive oil from Olive Branch & More. Pick up parmesan cheese from Stamper Cheese. Grab a loaf of bread from one of the bakeries. Pick up dessert, too! Have a wonderful meal and know you are supporting local!

Pick up the recipe card at the Bradenton Public Market information booth or get one from Kelly at her booth, December 14th, 9 am – 2 pm where she will also be signing her book: 100 Things To Do in Sarasota Before You Die.

Healthy Pasta Primavera

INGREDIENTS:

2 yellow squash
2 zucchini
1 orange pepper
2 cups snap peas
½ onion sweet or Vidalia
3 garlic cloves minced
1 ½ Tbsp. Italian seasoning
2 tsp. kosher salt
1½ tsp. ground black pepper
¼ cup extra virgin olive oil
12 ozs. fusilli pasta or any short pasta
8 ozs. cherry tomatoes
1 cup parmesan cheese, freshly
shredded

DIRECTIONS:

1. Cut zucchini and squash into half-moons, cut pepper
   into strips, and dice onion. Trim snap peas.
2. Preheat oven to 450 degrees.
3. Heat a large pot of salted water to a boil.
4. Place all vegetables except tomatoes in a large bowl
   and add olive oil, seasoning, salt, and pepper. Toss
   well so all veggies are lightly coated with oil and
   seasoning is distributed well. Spread veggies on a
   baking sheet.
5. Place the sheet of veggies in the oven and roast for
   20 minutes, tossing them halfway through.
6. Cook pasta according to directions. Our pasta was
   done in just 5 minutes, but different varieties need
   more time. Set aside one cup of pasta water. Drain
   pasta.
7. Pour pasta back into pot and add vegetables. Add
   fresh cherry tomatoes, parmesan cheese, and
   enough of the pasta water to make the dish a bit
   creamy. Add a splash of olive oil. Stir to combine.
   Serve.

NOTES:
Almost any vegetables would be good in this dish. Think broccoli,
asparagus, peas, or carrots. We ate this dish cold the next day,
topped with microgreens. We’re still debating whether we like the hot or cold version better! We use Maldon for finishing salt, and it’s just the best. It gives the needed salt flavor but also adds a slight crunch. We love it!