Thursday, August 5, 2010

Pasta with Shaved Summer Veggies

Pasta with Shaved Summer Veggies

This pasta and veggie dish is perfect for a quick summertime dinner. The shaved veggies give this dish freshness, lightness, and color, while the slightly lemony butter sauce gives the dish some depth and richness. And the best part? This meal can be made in a single pot, which means there is less to clean up after dinner is done!

The recipe below will feed 2-3 people. If you want more, this recipe can easily be doubled. Also, I recommend leaving the stems on your zucchini. They make great little grip handles when you are shaving the zucchini into ribbons! Same goes for the green tops of the carrots!

This recipes is adapted from the spaghetti with shaved veggies recipe in the May 2010 issue of Women's Day:

Pasta with Shaved Summer Veggies

1/2 lb carrots (peeled)
1/2 lb zucchini (trimmed)
1/2 lb fettuccine
2 tbsp butter
2 cloves garlic (finely minced)
2 tsp lemon juice
salt and pepper to taste
Parmesan cheese for topping

1. Bring a large pot of salted water to a boil. While the water is heating up, shave the zucchini and carrots into ribbons using a vegetable peeler.

2. Add the fettuccine to the boiling water and cook the pasta for 1 minute less than the manufacturer recommends. (i.e. If the fettuccine package says to cook the pasta for 11 minutes, then set your timer for 10 minutes.) Add the shaved veggies to the water with the pasta and allow the pasta/veggies to cook for 1 more minute, or until the veggies are nice and tender and the pasta is al dente.

3. Using a measuring cup, scoop at least 1/2 c of the starchy pasta water out of your pot and set it aside. Pour your pasta/veggie mixture into a colander and let it drain thoroughly. (Do NOT rinse the pasta!)

4. Return the empty pot to the stove and set it over medium heat. Add the butter to the pot and allow it to melt. When the butter starts bubbling add the garlic and cook it for 30 seconds.

5. Take the pot off heat and then add the lemon juice and 2 tbsp of the reserved pasta water to the pot. Add the pasta and veggies back to the pot and toss them with the butter mixture. Add more of the reserved pasta water, a little bit at a time, until a thin sauce forms.

6. Season the finished dish with salt and pepper to taste. Sprinkle some Parmesan cheese over the each plate right before serving.
Notes:
  • This dish makes great leftovers the next day. Store your extras in an air-tight container in the fridge and then warm them up in the microwave for a minute or so.
  • This recipe is also very versatile: You can make this dish with just zucchini or just carrots, you can substitute the garlic for a couple of tablespoons of finely chopped onions or shallots, or you can add some fresh herbs right at the end of the cooking process. Don't be afraid to play around with this one!

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