Thursday, June 14, 2012

piccolini with zucchini... and squash

Finally, a post! I've been taking lots and lots and lots of food pictures... Just been lazy about uploading them all. Wah. Anyway, since I am at home for another few weeks before I move to New York, I have tons of time to share my foodie treats with you. :)

In our refrigerator, we had 1 baby squash, 2 baby zucchini, 1 large bag of carrots, 1 stalk of celery, roughly 1 cup of chickpeas, and a bit of leftover quinoa (among some other things). I decided to make a veggie lentil stew and some sort of pasta for dinner tonight, with my dad serving (sort of) as sous chef. The stew isn't that exciting since I've kind of blogged about it before, but the pasta was somewhat of an experiment.


When it comes to pasta, I'm not really a big fan of adding tomato sauce or alfredo sauce or whatever you typically see in Americanized Italian restaurants. Just give me some olive oil, some good shredded cheese, salt, pepper, and a splash of lemon, and I'm good to go. Unfortunately, we don't have lemon or any sort of passable shredded cheese, so I had to go the more minimal route, loosely based off of one of Jamie Oliver's recipes (he is the king of flavor combinations, in my opinion).

I sliced up a zucchini and a squash using a veggie peeler to get these lovely, paper-thin slices (FYI, a veggie peeler works, but a speed peeler might be more efficient). I minced 2 cloves of garlic and fried them in olive oil (be generous! - this will help dress the pasta) on medium-high heat for about 30 seconds, then added the squash and zucchini, tossed that around for a few minutes, and seasoned with salt and pepper. I tossed the zucchini-squash mixture with piccolini (made with carrot and butternut squash puree, apparently, courtesy of Barilla), and voila.

The pasta had a really nice clean taste. It's an insanely quick and easy summer pasta dish and would be great with some parmigiano reggiano, I think. Next time!

See? Truly, paper-thin!

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