Zucchini & Cavatappi Alfredo-Style

admin — Thu, 02 Aug 2012 20:46:38 +0000

I am the only person in my house that likes zucchini.

It’s unfortunate.

It’s funny because the zucchini I grew up with as a kid is not the zucchini I would ever make today, and if the past were the case, I would understand why my family wouldn’t like it. I shouldn’t even like it.

My mom (sorry mom) boiled the zucchini to death because that’s the way my picky dad (sorry dad) would eat it.

And then I married a man who *hates* squash. And that ultimately trickled down to our son *deciding* he hated squash also without ever really giving it a chance. Does that happen in your family? Sigh.

So – enter this recipe. Simple, yet yummy with flavors everyone is familiar with. Even if the zucchini look like this:

These are called “zucchini balls.” That’s what was written on the miniature blackboard leaned up against their display at the Sarasota Farmer’s Market. The name suits them.

This dish is super family-friendly as well as vegetarian. I had left-overs for lunch today and I can’t say enough of how much I really loved it!! Cavatappi is a spiral or corkscrew shaped pasta but feel free to substitute another medium shape pasta such as fusilli or shells.

Zucchini & Cavatappi Alfredo-Style

ingredients:

8 ounces uncooked cavatappi pasta
1 ¼ cup heavy cream
1 cup Parmigiano Reggiano cheese (or Parmesan), freshly grated
3 cups chopped zucchini (slice zucchini in half vertically and slice into medium size half moons)
kosher salt and coarse grind black pepper
3 tablespoons panko bread crumbs
2 tablespoons unsalted butter, cut into pieces, plus 1 teaspoon butter to grease the dish

instructions:

Preheat the oven to 450° F. In a large pot, bring water to a boil for the pasta and grease a large shallow gratin dish or 11x9x2 baking dish.
To the baking dish, add the cream, zucchini, and ¾ of the cup of cheese. Season generously with salt and pepper.
When the water boils, give it a generous pinch of salt and add the pasta. Cook until just barely al dente, about a minute less than package directions. Drain pasta and add to the baking dish and combine with the other ingredients.
Sprinkle the top with the remaining ¼ cup of cheese and the panko bread crumbs. Dot with the butter and place in the oven.
Bake for about 12 minutes or until the pasta and zucchini begin to brown. Let rest five minutes before serving.

Serves: 4

The Market Israeli Couscous……Updated

admin — Tue, 13 Mar 2012 23:42:49 +0000

This recipe comes from a local friend, Dawn DiLorenzo, who made this just about every week when she and her partner ran The Market across the street. I think my husband had it for lunch just about every day! I finally begged her for the recipe last fall following the unfortunate closure of The Market so that I could continue making it. Dawn was so gracious to pass it along to me (thank you Dawn) as it’s a recipe that’s been in her family for many, many years.

I’ve only tweaked it slightly for personal taste (I had to add basil – I couldn’t help myself) – and yes, this recipe has been up on my blog before but I think it needed a new photo to justify just how incredibly delicious it is! It’s also a perfect dish to feed a crowd or to bring to a neighborhood gathering. And lastly, it keeps well in the fridge and can be easily brightened with a bit of lemon juice and extra virgin olive oil.

As I was taking the “new” photos yesterday, I thought about my wonderful neighbor again and how she loved taking home a few of my Pepper Jack Stuffed Poblanos that I had recently styled and photographed in the *exquisite* (haha) space just outside of my garage. I ran upstairs and called her and asked her to come out with a medium container. She was so surprised and delighted! She and her husband enjoyed this last night with crab cakes and sliced tomatoes and she called today to say how they loved it and to also request the recipe.

What is Israeli couscous? It’s different from the North African couscous that most of us are familiar with as it’s twice as big and resembles pasta. It’s basically wheat and semolina flour that has been toasted and as a result has a nutty texture and a sturdy presence that holds up well to sauces. Love it, love it, love it. I really need to develop a soup recipe using Israeli couscous…. Where to buy? I buy the Rice Select Brand that I can get at Whole Foods. You can also order it online at Amazon. Local supermarkets will probably carry a brand in the kosher foods section or gourmet section. Thank you again Dawn! Enjoy this dish – it seriously is GOOD!!

the market israeli couscous

ingredients:

1 clove garlic, pressed
5 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil.

Mix all of the above ingredients in a small bowl, season with a bit of coarse salt and freshly ground pepper, and set aside.

2 cups Israeli couscous
2 1/2 cups low sodium chicken broth*

Bring the broth to a boil in a medium saucepan, add couscous, stir, and cover. Reduce the heat to low and simmer according to the package directions (about 10 minutes) at which time the broth should be absorbed into the couscous. Transfer to a large bowl, season with coarse salt and freshly ground black pepper. (Tip: Add a little bit of the vinaigrette above to keep the couscous from sticking.) Let the couscous cool for at least 45 minutes (even in the refrigerator if you are short on time).

2 cups 1/2-inch cuts of asparagus spears (about 1 pound) that have been blanched in boiling water for 3 minutes and cooled
2 cups 1/2-inch diced seedless cucumber (about 2 1/2 cucumbers)
1/2 cup pitted Kalamata olives, halved
2-3 large green onions, chopped
1/4 cup fresh basil leaves, chopped fine in a chiffonade style (like little ribbons)
1 tablespoon freshly chopped mint
1/2 teaspoon dried oregano
1 1/2 cups coarsely crumbled feta cheese (about 7 ounces)
Additional kosher salt and freshly ground pepper to taste

Mix the above ingredients together and add the vinaigrette. Stir into the couscous, and mix well to combine. * For a vegetarian dish, please feel free to omit the chicken broth and use vegetable broth instead.

Servings: Plenty

Kitchen Serendipity » pasta

Zucchini & Cavatappi Alfredo-Style

The Market Israeli Couscous……Updated

the market israeli couscous