Summer Corkscrew Pasta

Summer Corkscrew Pasta

poniedziałek, 3 lutego 2014

Summer Corkscrew Pasta

Time: 40 mins

Ingredients

• 1 lb corkscrew macaroni
• 8 -10 tiny zucchini (or 2 medium zucchini)
• 3 garlic cloves, minced
• 1/3 cup pine nuts
• 2 tablespoons olive oil
• 3 large tomatoes, cut into 1/2 inch cubes
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 1/2 cups mozzarella cheese, cut into 1/2-inch cubes
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• ground black pepper
• freshly grated parmesan cheese

Directions

• 1 Cook pasta according to package directions.
• 2 Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
• 3 In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
• 4 Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
• 5 When pasta is el dente, drain it and add to the serving bowl.
• 6 Toss everything and serve immediately.
• 7 Sprinkle with Parmesan if desired.