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.
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
|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|