Pasta and fried zucchini salad

January 9, 2012

Pasta and Zucchini Salad

Page 254, Ottolenghi

Ottolenghi wins again with this dish that is far less a salad, and far more a fabulous green-tasting and looking bowl of pasta. Exactly what we were looking for tonight. Hearty, healthy, and tasting like spring in a bowl, much like our 50 degree weather AGAIN today (with no complaints from me on any count).  An easy worknight dinner that came together in the same amount of time that B and I needed to process our work days as we chopped and zested, and the next thing you knew, it was time to eat! We used some multi-grain penne instead of the elusive strozzapretti and doubled the amount of edamame, mainly beacuse we just love it.  A nice Monday night dinner followed by some competitive scrabble always hits the spot.  Feeling grateful and ready for the rest of the week, which brings plans with a lovely bunch of friends tomorrow and the kiddo later this week.

 

Pasta and Fried Zucchini Salad

 Yotam Ottolenghi

Ingredients:

  • 2/3 cup vegetable oil (I used WAY less – maybe 2 Tbsp)
  • 3 medium zucchini, cut in 1/4 inch slices
  • 1 1/2 T. red wine vinegar
  • 3/4 cup edamame
  • 2 cups basil, coarsely shredded
  • 1/4 cup parsley leaves (still from our garden, believe it or not!)
  • 1/3 cup olive oil
  • salt and pepper
  • 9 oz. strozzapreti or penne pasta
  • grated zest of one lemon
  • 1 1/2 T. small capers
  • 7 oz. fresh mozzarella, torn into chunks

Cooking Directions:

  1. Cook the pasta until al dente. Drain & rinse with cold water.
  2. Fry the zucchini in batches in the vegetable oil over medium heat until brown on each side (about 3 minutes per side). Remove to a paper towel to drain and then mix with the vinegar.
  3. Blanch the edamame for 3 minutes in boiling water. Drain and rinse with cold water.  ( I combined this with step one)
  4. Combine half the basil, all of the parsley and the olive oil in a food processor, adding salt and pepper to taste. Process until smooth. Make sure it is salty enough.
  5. Combine the pasta, zucchini with vinegar, edamame, basil sauce, lemon zest, capers and mozzarella. Stir in the remaining basil and serve.

 

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