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Old 08-08-2013, 06:04 PM
Norma Rae's Avatar
Norma Rae Norma Rae is offline
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Join Date: Feb 2013
Location: K
Posts: 306
Default Do you have zucchini nightmares?

What will you do with all of that seasonal summer zucchini growing in your garden? Is it growing out of your . . . ears? . . . Are you having nightmares? . . . Seriously . . . you cannot make THAT much zucchini bread! Stop the insanity! . . . Try this delicious VEGAN pasta dish from Vegan Italiano that I made this evening and cannot stop eating even as I type this (I am a very talented mutli-tasker!):

Farfalle with Zucchini, Mint & Almonds

Ingredients:
  • 2 medium zucchini (about 6 ozs each) cut into 1/2 inch cubes
  • 1/2 cup loosely packed fresh mint or basil (i used a combo from garden)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup blanched almonds (i used pine nuts)
  • 2 large cloves of garlic peeled (okay, i used 3)
  • 1 tsp coarse salt ground pepper (i used a fresh Thai chili)
  • 1 lb farfalle cooked al dente and drained (get the organic, gluten free kind!)
**I added the kernels of a recently grilled corn cob leftover in fridge and diced up two garden Roma tomatoes as well

Method:
Place the zucchini in a medium saucepan with salted water to cover; bring to a boil over high heat. Reduce the heat to medium and cook until tender, about 3 minutes. Drain.
Place the mint/basil, oil, almonds (or pine nuts), garlic, salt, and pepper (or Thai chili) in a food processor fitted with the knife blade; process until smooth. Add about 3/4 of the drained zucchini and process until pureed but still slightly chunky.

Place the hot cooked pasta in a large bowl and add the zucchini puree and remaining zucchini (this is where I also tossed in the corn and tomatoes, which creates more of a primavera feel); toss well to thoroughly combine.

Serve warm or at room temp. Makes 5-6 main dishes or 8 pasta-course servings.
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Enjoy and Namaste from the Midwest,
stephanie
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