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Pasta with Zucchini, Lemon, Pine Nuts, and Herb
Submitted by Lorie Baltes
Wed Jul 23 2008
Ingredients

1 lb small pasta (gemelli, penne, fusilli, etc.)
2 medium summer squash
1/2 c mixed fresh herbs: Italian parsley, marjoram, basil, chervil, hyssop, oregano, lemon thyme and others (I used basil, parsley and a tiny bit of oregano)- chopped
1/2 to 1 t fresh lemon juice, to taste
1/2 finely shredded lemon peel
6 T olive oil
5 T pine nuts
1 clove garlic, minced
1 cup green onions, chopped
4 t tiny capers, rinsed in water
2 sun-dried tomatoes, cut into narrow strips (I used 8 halves)
or
1 fresh tomato, diced
salt & freshly ground black pepper
Parmesan (grated, fresh)

Preparation

Slice the zucchini diagonally into pieces about the same thickness as the pasta (matchstick size, 1/8" or so). Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold. Set aside.

Chop your selection of fresh herbs from those suggested in the ingredients list, place in large bowl. Add lemon peel, capers, tomatoes, and 4 T of the oil, tossing lightly to coat. Season with salt, pepper and 1/2 teaspoon or so lemon juice to taste.

Heat remaining 2 T olive oil in a small pan and add the pine nuts. Cook them just until they begin to color; then add the onions and garlic. Cook the three together over medium low heat until the onions are soft and the pine nuts are brown. Add to bowl of herbs and tomatoes.

Add salt to your pasta-boiling water, drop in the zucchini and cook it about 1 minute. Scoop it out with a slotted spoon, shake off the water, and add it to the bowl with the other ingredients. Next, cook the pasta, drain and add it to the bowl as well. Toss with a pair of tongs, so that the noodles are coated with the oil and herbs. Top with the cheese. Serves 3-4.

*adapted from The Greens Cook Book

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Pasta recipe On 01 August 2008 @ 07:00PM Sally Weidner commented:

Oh... EXCELLENT recipe!