Wednesday, 6 March 2013

Odd Combo Pasta

(I forgot to take photos of ours so I stole this photo off the Food Network website)

So I am stressed out. A LOT. It's gonna be one of those months. Anyway this pasta that Dave and his friend cooked tonight (along with a large bottle of pink wine they bought and amazing chocolate macaroons his friend made) definitely helped bring the stress levels down a bit. I love men who cook!

So I'll be the first to admit, when you look at this recipe you may think twice about making it: ham, mint, zucchini and goat cheese? But I am here to assure you IT'S AMAZING.

Pasta with Zucchini and Ham adapted from this book

sea salt
spaghettini (or whatever pasta you have)
1 medium zucchini
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
Pinch of red pepper flakes
2 medium tomatoes, cut into chunks
1/4 pound thinly sliced Black Forest ham, cut into strips
Freshly ground pepper
1/3 cup crumbled goat
6 fresh mint leaves, torn
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water.

Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese and mint.


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