Foiled Again!

Here’s a dish that is finished at the table by each individual diner. While the pasta boils on top of the stove, the topping is in the oven, baking in individual foil poaches. At the table, each diner opens his own private packet and mixes his own meal.

Zucchini, yellow squash, tomatoes and sweet red peppers are finely diced and combined with chopped green onions, garlic and red pepper flakes. The vegetables are divided into serving portions and mounded on squares of foil. A mixture of white wine, chicken stock and tomato paste is poured over each serving and the packages are sealed and baked.

While the vegetables are in the oven, the cook boils angel hair pasta and chops fresh herbs. When the pasta and vegetables are both ready, the noodles are tossed with grated Parmesan cheese and placed in shallow serving bowls. Then the topping packages are passed at the table, along with extra cheese and herbs.

SUMMER GARDEN PASTA 1 1/2 cups finely diced zucchini 1 1/2 cups finely diced yellow squash 3 cups diced tomatoes, seeded and membranes scooped out 1 cup finely chopped sweet red pepper, seeded and membranes discarded 1 1/3 cups finely chopped green onions 2 tablespoons finely chopped garlic 1/2 teaspoon red pepper flakes Salt 2/3 cup dry white wine 2 teaspoons tomato paste 1 1/3 cups chicken stock 1 pound angel hair pasta 1 1/3 cups grated Parmesan cheese, preferably Parmigiano-Reggiano 6 tablespoons chopped fresh basil 3 tablespoons chopped chives 3 tablespoons chopped parsley, preferably flat leaf

Toss together zucchini, squash, tomatoes, red peppers, green onions, garlic, red pepper flakes and 1 1/2 teaspoons salt in large non-aluminum bowl. (Vegetables can be prepared 1 day ahead. Cover and refrigerate.)

Cut 6 pieces foil into 1-foot squares and spray each with non-stick spray. Evenly divide vegetable mixture and mound in center of each square.

Combine wine, tomato paste and chicken stock in bowl and whisk well to blend. Pour 1/3 cup of mixture over each mound of vegetables. Pull edges of foil up and twist shut. (Vegetable packages can be prepared 1 to 2 hours ahead. Keep refrigerated.) Place vegetable packets on baking sheet. Bake at 400 degrees until vegetables are just tender, 12 to 15 minutes.

Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt to pan. Cook until just tender, 4 to 5 minutes. Drain well. Toss pasta with 1 cup Parmesan cheese. Season to taste with salt.

To serve, divide pasta among 6 shallow bowls. Carefully open each foil package and pour vegetables and juices over each pasta serving. Sprinkle each portion with basil, chives, parsley and more cheese. Adjust seasonings to taste. Serve immediately. Makes 6 servings.