This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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 Originally made in Naples from the rich milk of water buffalos, the cheese available outside of Italy that is labeled mozzarella can be made from any type of milk.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
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)|
|1 Tbsp||olive oil|
|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.
Serving size = 2 ounces pasta with vegetables
Servings = 2
Amount Per Serving
|Calories 506||Calories from Fat 188|
|% Daily Value|
|Total Fat 21g||33%|
|Saturated Fat 9g||46%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 57g||19%|
|Dietary Fiber 8g||34%|
|Vitamin A 38%||Vitamin C 84%|
|Calcium 50%||Iron 20%|
|Vitamin K 28 mcg||Potassium 1021 mg|
|Magnesium 147 mg|