Tuesday, August 26, 2008

Zucchini Pasta

Andrew Scrivani for The New York Times

A friend sent this recipe for zucchini pasta from the New York Times. Simple. Delicious.

I made a well received variation last night.

Lemon Zucchini & Rice Pasta
3 zucchini cut in half and peeled with vegetable peeler down to the seeds
1 Tablespoon olive oil for skillet
1/4 cup olive oil for pasta sauce
1/2 chopped white onion
lemon zest
cracked pepper
1/4 cup fresh parsley leaves
1 green onion diced
1 cup roasted pine nuts
3 lemons, juiced
1/2 pound rice pasta, cooked according to package instructions
1 cup pasta water

1. In a skillet, heat 1T olive oil. Cook white onion, add cracked pepper & lemon zest. Add zucchini slices to skillet, cook for 2-3 minutes.
2. Add zucchini, onion mixture to cooked & rinsed rice pasta. Stir in parsley, green onion. Mix together lemon juice and pasta water. Toss into pasta mixture with 1/4 cup olive oil. Add pine nuts. Salt to taste.

Serve with a salad & enjoy a delicious meal.

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