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

Cinnamon-Butter Glazed Gnocchi & Sweet Potatoes

I love gnocchi and I'm always looking for new ways to eat it.  I found this recipe in the Hy-Vee grocer magazine which has some really delicious recipes. I wasn't sure what to expect with the ingredients in this sauce but thought it was worth a try.  Adding the Parmesan cheese upon serving it is a perfect compliment to the sweetness of the sauce.

INGREDIENTS

2 medium sweet potatoes, peeled and cubed

2 tablespoons brown sugar

2 1/2 teaspoons cinnamon, divided

1/2 cup unsalted butter

3 tablespoons maple syrup

1/4 teaspoon ground black pepper

1 tablespoon dried sage

1 (16 oz.) package gnocchi

Parmesan cheese fro sprinkling

INSTRUCTIONS

Preheat oven to 400 F. In a medium bowl, combine sweet potatoes, brown sugar and 1 teaspoon cinnamon.  Stir to coat potatoes.  Spread evenly on a lightly greased baking sheet.  Bake 25-30 minutes or until browned.  

In a large saucepan, melt butter.  Add maple syrup, remaining 1 1/2 teaspoon cinnamon, black pepper and sage; simmer.  Prepare gnocchi according to package directions.  When gnocchi is done strain and place into butter sauce.  Continue to simmer in butter sauce until sauce has thickened.  Add baked sweet potato cubes and toss lightly to coat.  Garnish each serving with Parmesan cheese liberally.

Yield: Serves 4.