VEGGIE LEMON BASIL PASTA


Well, this was supposed to be a simple Lemon Basil Pasta.  Then I realized there was fresh Organic Crimini Mushrooms in the fridge that needed using, as well as a medium sized garden fresh Yellow Zucchini, and a bowl of ripe garden fresh Tomatoes on the counter...then came this.  Yum...where would we be in the world without Pasta?  You can just do so much with Pasta.  I also had a rind from fresh Parmigiano Regiano cheese in the fridge.  A recipe was born:
1 pkg. Tinkyada Spaghetti Pasta
huge handful of fresh basil leaves
2 large shallots, sliced
3 minced garlic cloves
10 Organic Crimini Mushrooms, roughly chopped
1 medium green or yellow zucchini
6 medium sized tomatoes, halved, and then quartered
1 two inch piece of rind from Parmigiano Regiano cheese
3/4 cup finely grated Parmigiano Regiano cheese
Juice of 1 lemon
Olive oil
Salt and Pepper to taste
Cook Pasta as per directions.  Meanwhile, heat up a saute pan medium heat with a good drizzle of Olive oil.  Add mushrooms, and saute until golden.  Then add in the sliced shallots, saute until lightly golden.  Add in the zucchini and continue to saute until the zucchini is tender, about 5 minutes or so.
Then add in the minced garlic, tomatoes, juice of 1 fresh lemon, stirring to combine, and Parmegiano Regiano cheese rind.  Continue to saute 6-7 minutes.  As pasta is cooking, remove a cup of pasta water and set aside.  Add the handful of Basil leaves to your serving bowl.
Once pasta is cooked, drain and add to the veggie pan, toss to combine, removing the PR cheese rind. If too thick, thin with some of the pasta water.  Add in most of the grated Parmigiano Regiano grated cheese, reserving some for plating. Mix well, then add to the bowl of fresh basil, tossing to combine.  Serve with extra grated Parmigiano Regiano Cheese.

Ina Gawne
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September 9, 2010
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