Monday, July 12, 2010

Pasta with Lotsa Lotsa Zucchini Primavera

The zucchini plants are takin' over the world. I love um, I really do. That's why we planted ONE sweet little plant. One cute little obedient zucchini plant. I planned to pluck one dainty little squash each day, never allowing any zucchini to grow bigger than my index finger, since they taste so much sweeter when they are little. Ha! Zuchinni plants are takin' over the world. Once you turn your back, they morph into baseball bats. (Hey-now that's an idea. Zucchini-Tomato baseball. Hey, batteh batteh.) How about you? Are your zucchini plants takin' over the world yet, or are they still whispering rebellion and choosing a leader? Don't wait, raze them down while they are still organizing and gobble them up for dinner.
I'll be sharing recipe ideas for zuchinni submission all week long-from desserts, to dinners, to appetizers. And why don't you share some ideas with me? After all, we're all in this fight together. Humankind vs. Zucchini!
Post Edit:My sister-in-law just came by with a great big bag of -you guessed it-zucchini!
Notes: All right, so pasta primavera usually involves spring-not summer-vegetables, but so what. I'm in the middle of a summer vegetable battle here. And you know what? Zucchini tastes absolutely divine with pasta. It's the time of year when everyone in the Northern Hemisphere should be getting zucchini for free-or at least for very, very, cheap.
Pasta with Lotsa Lotsa Zucchini Primavera
Estimated Cost: $8.00 for 6 generous servings (or cheaper-every vegetable but the broccoli came from my own garden)
1 lb pasta (I used angel hair)
3 tablespoons butter
1 large onion, minced
4 cloves garlic, minced
2-4 carrots
1 red bell pepper, sliced into strips
1 small bunch broccoli, cut into bite sized pieces
2 medium zucchini, sliced
3/4 cup peas (not thawed, if frozen)
1 cup heavy cream
1 cup vegetable or chicken broth
1 cup shredded parmesan cheese
zest and juice of one lemon
Begin cooking pasta according to package directions. Heat butter in large frying pan over medium heat. Add onions, carrots, and garlic, and red bell pepper. Cook for five minutes. Stir in broccoli and zucchini. Cook until all vegetables are tender crisp. Add peas and turn off the heat. Drain pasta and keep warm. In pasta pot, bring cream and broth to a boil. Add cheese, and lemon juice and zest and season to taste with salt and pepper. Toss pasta with vegetable and cream sauce. Serve, passing more cheese on the side.
All Week Long:
Zucchini Cookies, Zucchini Cake, Zucchini Fritters, and Zucchini Lasagna


gigi said...

Zucchini is a summertime favorite that when I turn my back on it it attacks me and takes over. Can't wait to learn some new recipes. Thanks.

The Japanese Redneck said...

Funny how they can get as big as your leg in a blink of the eye. My husband always says "isn't that too big to use". No, I tell him everytime.

I scoop out the seeds and use the flesh/sides....all is well.

Catherine said...

That pasta looks so delicious. I'm excited to give this one a try. And I can't wait for the zucchini fritters and lasagne.

Michal said...

You read my mind! I came home to tomatoes and zucchini taking over the garden. This pasta looks like just the thing to use up some of those yummy summer squashes!

Sam and Carmin said...

sniff, sniff. We are in anchorage, and have had a very cold summer. My 7 plants have one lousey 4" zucchini to show for all that work. I have to suck up the $2.79/lb if I want the summer time sweetness of zucchini. But I'll feel better about it when I stock my freezer with salmon in a few weeks. $150 will get me roughly 150 fillets. And don't get me started on fresh halibut . . .

Julie Harward said...

I love zuc. in anything and I never get tired of it! This looks so yummy! Have you heard of zuc, pineapple? It's so good in cookies and cakes too! :D

Aubrey said...

I've never made primavera before, but I've been trying to get more veggies into our diet and this is just the ticket! I made this tonight and it is divine! Thanks for the recipe!

Prudy said...

Hooray, Aubry! Talk about fast feedback.:)

Tightwad Mom said...

Hurray! Another glorious Zucchini recipe! How do Zucchini grow from a tiny little veggie into a gaint torpedo over night? This year I think I'll toss the extras onto the cranky old neighbor's front porch!

Aaron n Jamie said...

Your post cracked me up. My dad banned my mom from growing zucchini because he had a theory that they were in fact aliens trying to take over the world. He was convinced that my mom was an alien as well.

I also have a memory of people taking zucchini to church trying to pass it off onto people who already had 2 tons of it. If that didn't work they would drop it on someone's door step and run like the dickens.

Jessica @ Barefoot by the Sea said...

Yum and perfect for Summer!

Denise said...

ever since seeing this post, I have been dreaming of this dish. Made it tonight for dinner and it is delish! thanks so much for sharing! I stumbled across this site for some recipes and I have to say this site is one of my favorites!

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