Did you know that lycopene in tomatoes provides extra sun protection for human skin? All I knew was that I really liked them. Sun protection is just a plus, and tomatoes taste way better than sunblock! But finding different ways to eat them is still challenging. Sean finally got burned out on eating Puttanesca, so I switched up our pasta last week to this sumptuous little job: Spaghetti with fresh tomatoes, zucchini and basil. Yes, I know that means even more vegetables involved (Chris), but it was very tasty and very healthy. Also super quick. This recipe was from a new cookbook called Food to Live By, from Earthbound Farm and it focuses mainly on organic, but also on healthy if it is convenient and tasty.
We didn't use spaghetti, either, and it works just fine with other pasta shapes. You could also add thin slices of fresh mozzarella at the end to add more protein. We added a light snowfall of grated Piave cheese on top. This cheese should be in your top 5 cheeses list. I'm sure we had wine with this meal, but I've lost track as to which one. I think we did an Italian white. Almost any medium to light bodied white would be lovely.
Spaghetti with Fresh Tomatoes, Zucchini and Basil
(4 main course servings, 8 first course or primi servings)
2 medium ripe tomatoes (2 c. cut in 1/2 inch dice) or 2 c. halved cherry tomatoes
3 T olive oil
1 T truffle oil, or 1 additional T olive oil
1/4 c. chopped fresh basil
1/4 c. chopped fresh parsley
pinch of dried red pepper flakes
salt
(4 main course servings, 8 first course or primi servings)
2 medium ripe tomatoes (2 c. cut in 1/2 inch dice) or 2 c. halved cherry tomatoes
3 T olive oil
1 T truffle oil, or 1 additional T olive oil
1/4 c. chopped fresh basil
1/4 c. chopped fresh parsley
pinch of dried red pepper flakes
salt
1 lb. dried spaghetti, or other shape pasta
2 medium zucchini (about 8 ox), cut in 1/4 in. dice, about 1 1/2 cups)
1 large clove garlic, minced
freshly ground black pepper (as if there is any other kind worth consuming)
1. Place the tomatoes, 2 T olive oil, truffle oil, herbs and pepper flakes in a medium bowl and stir to combine. Season with salt to taste. Let it sit at room temperature until flavor develops, about 1 hour.
2. Bring a large pot of salted water to a boil over high heat and cook pasta according to package directions.
3. Meanwhile, at the Hall of Justice... heat the remaining 1 T olive oil in a medium skillet over medium-low heat. Add the zucchini and garlic and cook, stirring occasionally, until crisp-tender, about 4 to 5 minutes. Season with black pepper to taste.
4. Drain the pasta and transfer to a large bowl. Add the tomato and zucchini mixtures and toss. Taste for seasoning and serve warm or room temperature.
2 medium zucchini (about 8 ox), cut in 1/4 in. dice, about 1 1/2 cups)
1 large clove garlic, minced
freshly ground black pepper (as if there is any other kind worth consuming)
1. Place the tomatoes, 2 T olive oil, truffle oil, herbs and pepper flakes in a medium bowl and stir to combine. Season with salt to taste. Let it sit at room temperature until flavor develops, about 1 hour.
2. Bring a large pot of salted water to a boil over high heat and cook pasta according to package directions.
3. Meanwhile, at the Hall of Justice... heat the remaining 1 T olive oil in a medium skillet over medium-low heat. Add the zucchini and garlic and cook, stirring occasionally, until crisp-tender, about 4 to 5 minutes. Season with black pepper to taste.
4. Drain the pasta and transfer to a large bowl. Add the tomato and zucchini mixtures and toss. Taste for seasoning and serve warm or room temperature.
No comments:
Post a Comment