Thursday, October 28, 2010
Olive Oil, as needed
Shallot, 1 minced
2 zucchini, halved and then thinly sliced
Fresh ricotta cheese 3/4 cup
Zest from 1 lemon
1 pound pappardelle or wide egg noodles
Parmesan cheese 1/4 cup
Parsley to garnish
Making the sauce
In a heavy frying pan over medium high heat, add 1 tablespoon of oil, add shallot and saute' until translucent, about 2 minutes. Add the zucchini and 1/2 teaspoon of salt and saute about 4 to 5 minutes. You want the zucchini tender crisp. Remove from the heat and add the ricotta and lemon zest.
Cooking the pasta:
After bringing a large pot of water to boil; add a tablespoon of salt. Then add pasta stirring occasionally so not to stick, until al dente. Remove 1/2 cup of water, then drain. Add pasta to sauce mixture, then add as much of the pasta water as needed to loosen the sauce. Add grated Parmesan cheese. Sprinkle with parsley to garnish. Enjoy!
*Recipe adapted from Williams-Sonoma Vegetarian Food Made Fast
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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