Tag: zucchini

Hypopastemia

Sometime in the 1970’s, my father came across an article describing an Italian’s physical reaction to being deprived of pasta for more than two days. The syndrome was called “Hypopastemia”. It became the running by-word in our home when we missed our pasta for whatever reason and we were starting to get the “shakes”.

We ate some form of pasta 6 nights of the week – sometimes small pastina in soup, sometimes a tube shaped pasta with a meat sauce (aka gravy), sometimes spaghetti with clam sauce, but most often it was pasta with different vegetables. Saturday was reserved for steak and mashed potatoes, my grandparents concession to living in America.

So now after a long day at work the most comforting meal for me is a bowl of pasta with a lot of vegetables plus a large salad and sauteed beans.

Here is another quick recipe. I call this dish: Pasta Verdure (lush green vegetables).

PASTA VERDURE

INGREDIENTS:

2 medium zucchini, cut into matchsticks

Zucchini Matchsticks
Zucchini Matchsticks

½ red onion, thinly sliced

2 cloves garlic, minced

Small head of Kale or Swiss Chard, tough stems removed and coarsely chopped

1 cup of frozen peas

1 small bunch asparagus, cut into 2 inch pieces

½ cup Extra Virgin Olive oil (EVOO), divided

½ pound Penne Pasta

Salt and pepper to taste

¼ tsp red pepper flakes

2 TBS balsamic vinegar

METHOD:

Bring a large pot of salted water to the boil.

Meanwhile, in a large sauté pan heat 2TBS of the EVOO.

Green Vegetables
Green Vegetables

Add the onion and sauté for about 2 minutes. Add the garlic, cook another 2 minutes.

Add the zucchini. Sauté over medium high heat, until the vegetables are wilted and just cooked through. This should take about 5 minutes. Add salt and pepper to taste. Set aside.

Cook pasta according to package directions, BUT for the last 3 minutes of cooking time add the kale, peas and asparagus. Reserve ¾ cup of the pasta cooking water.

Drain the pasta and add to the pan with the sautéed vegetables.

Heat over medium heat- adding some of the EVOO and some of the pasta water to loosen the vegetables and make a “sauce”. Add the red pepper flakes, cook for 1 minute.

Add the balsamic vinegar.

Serve and enjoy!

Serves 3-4

Pasta Estiva

PASTA ESTIVA

This dish is my version of a pasta that Chef Eric of Bistro Rollin often makes special for my husband and me. Bistro Rollin is a wonderful restaurant in Pelham owned by the great hosts, Barbara and Arthur Bratone- our favorite Friday night hang out!

You’ve all heard of Pasta Primavera- right? Meaning “springtime pasta”, because the vegetables used in that dish generally make their appearance in spring. I’ve named this dish Pasta Estiva , meaning “summertime pasta” because the vegetables here appear in summer (and through early fall) at your local farmers’ market.

INGREDIENTS:

2 medium zucchini, grated (to yield about 2 cups)

3 carrots, grated (to yield about 2 cups)Veggies for Pasta Estiva

2 cups cherry tomatoes, cut in half

1 ear of corn, kernels removed

2 cloves garlic, minced

Handful of basil, shredded

½ cup Extra Virgin Olive oil (EVOO), divided

½ pound Rigatoni Pasta

Salt and pepper to taste

METHOD:

Bring a large pot of salted water to the boil.

Meanwhile, in a large sauté pan heat 2TBS of the EVOO.

Add the corn kernels and sauté for about 2 minutes. Add the garlic, cook another 2 minutes.

Add the zucchini, carrots and cherry tomatoes.

Sauté over medium high heat, until the vegetables are wilted and just cooked through. This should take about 5-7 minutes. Add salt and pepper to taste. Set aside.

Cook pasta according to package directions. Reserve ¾ cup of the pasta cooking water.

Drain the pasta and add to the pan with the vegetables.

Heat over medium heat- adding some of the EVOO and some of the pasta water to loosen the vegetables and make a “sauce”.

Add the shredded basil and enjoy!

Serves 3-4

Zucchini Apricot Muffins or Tea Bread

2015-04-25 13.44.16Zucchini, Zucchini, Zucchini !!!

These are heavenly for a weekend breakfast with friends

Zucchini and Apricot Muffins or Tea Bread

Heat oven to 350; Spray a muffin pan or  8×4 loaf pan with non- stick baking spray

INGREDIENTS:

1 cup (5 oz ) All Purpose flour

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ tsp cinnamon

¼ cup plus 2 TBS dried apricots, diced (2 oz)

¼ cup plus 2 TBS walnuts, toasted and chopped (1.5 oz)

1 large egg

6 TBS (3 fluid oz) canola oil

¼ cup plus 2 TBS sugar (2.6 oz) ¼ cup apricot preserves (2.5 oz)

1 ½ cup grated zucchini (6.25 oz)

2 TBS sugar for sprinkling on top

METHOD:

Whisk together flour, baking soda, baking powder, salt and cinnamon. Set Aside

In a small bowl, combine dried apricots and walnuts. Lightly dust with flour. Set Aside.

In a large bowl, whisk eggs, canola oil, apricot preserves and sugar until completely combined.

Gently fold in zucchini.

Fold in flour mixture and stir until completely combined

Add apricots and walnuts.

Pour batter into prepared loaf pan; smooth top and give a healthy dusting of sugar.

Bake until firm to the touch and tester comes out clean- about 15- 18 minutes for muffins, 30-35 minutes for tea bread

Yield: 9-10 muffins, or an  8×4 inch loaf