pasta: sedani with zucchini and walnuts

[Guest guest]

tried; did not use milk; just used some pasta water and a sprinkling of dried

basil and dried orange zest; warmed the walnuts in a dry pan for more flavor

 

 

* Exported from MasterCook *

 

Sedani with Zucchini and Walnuts ~V

 

Recipe By :Antonio Carluccio

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

6 tablespoons butter

1/2 pound leeks -- trim, finely slice

1 pound zucchini -- trim, very finely slice

1/3 cup walnut halves -- roughly chop

2 tablespoons chopped parsley

2 tablespoons chopped fresh cilantro

salt

freshly ground black pepper

2 tablespoons milk -- (2-3)

13 ounces dried sedani (or other tube pasta)

3/4 cup freshly grated Pecorino romano cheese

 

Heat the butter and gently fry the leeks until golden. Add the zucchini and cook

gently until very soft. Add the walnuts, parsley, cilantro, and salt and pepper

to taste. Stir in enough milk to moisten the consistency.

 

Cook the pasta for 8 to 9 minutes or until al dente; drain. Mix with the sauce.

Serve sprinkled with cheese.

 

 

 

tip - for more info about this pasta shape see

http://www.barilla.com/ricette_firmate/db_prodotti/semola/formato.asp?f=94

 

 

Description:

" Pasta; substitute Penne Lisce "

Source:

" Passion for Pasta 1994 "

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Per Serving (excluding unknown items): 665 Calories; 30g Fat (40.3% calories

from fat); 22g Protein; 78g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol;

448mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0

Non-Fat Milk; 5 1/2 Fat.

 

NOTES : This tubular pasta is called the Italian for celery because it looks

like a stem of celery: ribbed outside and hollow inside [and slightly curved].

This is one of Carluccio's spontaneous sauces that came to mind when he didn't

have anything else in the house but the few ingredients listed. This recipe

demonstrates that pasta goes really well with anything, as long as you give it

enough flavor.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 311 20087

 

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