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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"As long as there's pasta and Chinese food in the world, I'm okay."
-Michael Chang, Tennis Pro

The refrigerator light goes on...

Even if you don't think you like zucchini, this is a great dish. It is so sweet and savory and rich and creamy. It's almost the perfect winter pasta -- quick, easy and warming.

Mozzarella

This is one of the cheeses the Italians call pasta filata – cheeses that have been scalded and kneaded prior to ageing. Ricotta and provolone are also pasta filata cheeses. Originally made in Naples from the rich milk of water buffalos, the cheese available outside of Italy that is labeled mozzarella can be made from any type of milk.

The most familiar mozzarella to Americans is the low-moisture version. This was created to cater not just the American palate, but also to satisfy the transportation and storage issues of manufacturers. It is a moist cheese when compared to others traditionally eaten in the U.S. but has a rubbery quality. It does, however, melt exceptionally well, making it ideally suited for pizza.

With Americans now using the best quality ingredients, a wide variety of high-moisture mozzarellas are available. Much is imported, but many artisan cheese makers are producing amazing products. Much of what is produced, both inside and outside of Italy, is made with cow's milk and is usually made with skim or low-fat milk.

High moisture mozzarella is often called “fresh” mozzarella. It is soft, with a sublime taste. Look for a cheese that has a soft creamy texture, while at the same time a taste that evokes fresh milk.

1 ounce mozzarella = 72 calories, 4.5g fat, 3g sat fat, 1g mono fat, 7g protein, 0g carbohydrates, 132mg sodium, 16mg cholesterol

Spaghetti with Zucchini and Tomatoes

Servings = 2 | Serving size =2 ounces pasta with vegetables

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes fair leftovers. Reheat gently.

2 medium	tomatoes (peeled, seeded and chopped)
3 quarts	water
1 Tbsp	olive oil
1 clove	garlic
1 large	shallot (minced)
2 large	zucchini (diced)
4	fresh sage leaves (or 1 Tbsp. dried)
1/8 tsp	dried tarragon
2 1/2 ounces	fresh mozzarella (diced)
1 1/2 ounces	Parmigiano-Reggiano (grated)
4 ounces	whole wheat or gluten-free spaghetti

Place the water in a large stock pot over high heat.

To peel the tomatoes, as the water comes to a boil reduce the heat to medium. Drop the whole tomato in the pot of water. After about 90 seconds, remove it and place the tomato on the counter. When it is cooled the skin will easily slip off. Discard the skin and seeds and chop the tomatoes.

Leave the pot on the stove as that water can be used to cook the pasta.

Place a large skillet over medium high heat. Add the olive oil and the whole clove of garlic with the minced shallot. Cook, stirring frequently for about 3 - 5 minutes. Add the diced zucchini, sage and tarragon.

Cook over medium to medium-high heat for about 10 minutes and add the chopped tomato. Toss frequently.

When you add the tomato bring the pasta water back to a boil. Add the spaghetti. Stir the pasta occasionally.

Add the mozzarella to the zucchini and toss. As it begins to melt add the Parmigiano-reggiano.

Toss the vegetables together with the cheese, and as the spaghetti is done, drain it and place it in the skillet. Toss the pasta with the vegetables. Remove the whole garlic clove and serve.