clickie: (Default)
I've made this twice now, and loved it both times.

4 or 5 summer squash (crookneck, pattypan, zucchini), shredded on a grater
1 lemon
1 lb fusilli
3 cloves garlic, minced
lemon thyme, if available
1/4 c water or broth

Salt the shredded squash and let sit for half an hour or so. Rinse off salt and squeeze out excess water.
Juice and zest the lemon.

Cook pasta in your preferred way. Saute garlic in olive oil until golden, add shredded squash. Cook over medium heat, stirring occasionally, until brown bits stick to bottom of the pan, about five minutes. Add lemon juice, zest, thyme. Salt and pepper to taste. Add the water or broth to deglaze the pan, then mix with the pasta. Eat.
clickie: (Default)
I have perfected a really quick and tasty leek-artichoke-tomato pasta sauce. It's really, really good.

1 leek, sliced
3 cloves garlic, minced
1 green onion, chopped
1 jar (8 oz?) marinated artichokes, drained and chopped, with liquid reserved
3 roma tomatoes, diced
balsamic vinegar
olive oil
salt and pepper

Heat some olive oil over medium heat and sauté the leeks until soft. Add garlic and sauté for a few more minutes. Add a few splashes of balsamic vinegar and salt to taste. Add artichokes and liquid. Simmer until liquid reduces by half. Add green onion and tomatoes and cook until tomatoes are cooked to taste.

Serve over spaghetti...we used artichoke spaghetti.

This is good stuff. The leeks soak up most of the liquid and carry the flavor much better than the sauce without them.

February 2009

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