Moosewood Cooks at Home: Spaghetti w/ Zucchini & Lemon

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* Exported from MasterCook Mac *

 

Spaghetti with Zucchini and Lemon

 

Recipe By : Moosewood Cooks at Home

Serving Size : 4 Preparation Time :0:25

Categories : Vegetables Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound spaghetti -- or linguini

4 garlic cloves -- minced or pressed

6 small tender young zucchini -- sliced

- to 8 (~4 cups)

dash salt

dash ground black pepper

1 lemon -- juiced

6 large fresh basil leaves -- cut into thin strips

1 cup grated Pecorino cheese -- (3-6 oz)

- to 2 cups

 

Bring a large covered pot of water to a rapid boil.

 

Add the pasta, stir briefly, and cover the pot until the water boils

again. Uncover the pot.

 

While the pasta cooks, heat the olive oil in a large heavy

nonreactive skillet. Add the garlic and zucchini, and saute on

medium-high heat until the zucchini begins to brown.

 

Sprinkle with salt and pepper.

 

Add the lemon juice and basil, stir, and remove from the heat.

 

The zucchini should be done just before the pasta is ready.

 

When the pasta is al dente, drain it and then toss the hot pasta in a

large warmed serving bowl with about a cup of the cheese. Top with

the zucchini and serve immediately. Offer more cheese at the table,

if desired.

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Per serving: 550 Calories; 8g Fat (13% calories from fat); 26g

Protein; 95g Carbohydrate; 16mg Cholesterol; 387mg Sodium

Food Exchanges: 5 1/2 Starch/Bread; 1 Lean Meat; 1 Vegetable; 1/2 Fat

 

 

Nutr. Assoc. : 0 0 5663 0 0 0 0 0 1034 0

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--

Ellen C.

ellen