Pasta with Zucchini-Tomato-Lemon Sauce

I got this delicious recipe out of the Food Network magazine.  I love pasta with lemon so this was a hit!

 

 

 

 

 

 

 

INGREDIENTS

2 large zucchini, coarsely grated
Salt
12 ounces lasagna noodles (not no-boil), broken up
3 tablespoons unsalted butter
2 cups cherry tomatoes, halved
1/2 teaspoon finely grated lemon zest
Freshly ground pepper
1/2 cup grated Parmesan cheese
1 small bunch chives, chopped

INSTRUCTIONS

Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini with 1/2 teaspoon salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture. Add the pasta to the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.

Meanwhile, heat the butter in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper.

Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and cheese and toss. Stir in half of the chives and about 1/4 cup of the reserved cooking water, adding more to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese and the remaining chives.

Yield: Serves 4

Variation: I used whole wheat penne pasta instead of lasagna noodles.  I served it with a side salad of arugula,sliced strawberries, almonds, crumbled Gorgonzola cheese and a cranberry balsamic vinaigrette.

Wine Pairing: Valpolicella

Greek Styled Nachos

I got this recipe from a friend's blog and modified it a bit. My husband and I scarfed it up.  Quick, easy, tasty, and fun to eat!

INGREDIENTS
4 big pita pockets, cut into wedges

About 1/2 cup olive oil

salt & cracked black pepper

4 ounces feta cheese

1/2 cup plain, whole milk yogurt

1 large garlic clove, minced

1 lemon

Freshly ground black pepper

1 small red onion, chopped

1/2 pound ground lamb, turkey or beef (you pick)

1 tablespoon ground cumin

2 or 3 medium ripe tomatoes, chopped

1 medium cucumber, peeled, seeded and chopped

1 green bell pepper, chopped

1/2 cup calamata olives, pitted and halved (optional)

INSTRUCTIONS

Brown meat in a skillet over medium-high heat with the cumin, salt, and pepper until done. Keep warm.

In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, garlic, and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork). Make sure all veggies are chopped and ready to go.

Turn on the broiler. Arrange pita wedges in one layer on large baking sheet, drizzle with olive oil and sprinkle with salt . Place on top rack and broil until they begin to color.  Turn and do the same on the other side. The pita chips color quickly so keep an eye on them!  

Slide pita chips onto a large serving platter and top with meat, yogurt sauce, tomatoes, cucumbers, onions, green bell peppers, and olives if you’re using them.

Yield: 1 large platter of nachos which will feed one wife and one ferociously hungry husband.