Bowtie Pasta with, Zucchini and Chikin

[Guest guest]

Bowtie Pasta with, Zucchini and " Chikin "

 

1 box of bowtie pasta

20 stems of sorrel, washed and cut into thin ribbons or use watercress ot

cilantro

3 tbsps. basil leaves, finely minced

2 garlic cloves, finely minced

half a red onion, thinly sliced

1 medium eight ball zucchini (or other variety), julienned

3 tbsps. vegetable broth

2 tbsps. olive oil

1 tbsp. butter

4 ozs. softened goat cheese

4 ozs. softened cream cheese

8 ozs. of pre-cooked shredded mock chicken, optional

(I use left over Quorn and make this after Thanksgiving)

salt and pepper

 

With this recipe, it’s important to have all the ingredients ready before the

pasta is finished cooking so you can immediately assemble the dish, using the

heat of the pasta to bring it all together. 

Wash, chop and otherwise prepare all the vegetables. If using mock chicken,

brown in skillet and set aside.  Heat olive oil and butter in the skillet.  Add

onions and garlic and turn heat to medium-low to “sweat” them, stirring

occasionally until limp and slightly browned (about 10 mins).  In the meantime,

using the broth, steam zucchini until they are fork tender.  Do NOT drain the

leftover broth.   Set zucchini aside.

Bring a large pot of water to a boil.  Add a handful of salt and the bowtie

pasta.  Cook according to package directions.  Drain pasta but reserve 1/2 cup

of the pasta water.

In a large mixing bowl, place onion, garlic and chicken.  Toss well.  Place the

goat and cream cheeses in the bowl.  Add the drained pasta and then the sorrel

and basil.  Begin to toss all ingredients together.  Add the zucchini and

broth.  Toss some more. Use reserved pasta water to loosen up the cheese if it

doesn’t seem to have enough moisture to form a sauce.

Taste pasta and season accordingly with salt and pepper.  Serve hot or cold with

fresh tomato on the side. Serves 4 to 5.