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~ Recipe ~

Penne con Zucchine e Pomodoro

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This shot was taken with the Nikon L16 – f2.8, 1/60 sec, ISO-200, 6mm fl.

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Taken with the Nikon L16 – f3.7, 1/125 sec, ISO-200, 11mm fl.

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Penne con Zucchine e Pomodoro

4 to 6 cloves garlic, thinly sliced

3/4 cup Mayan sweet onion, cut into ¾” pieces

1 medium zucchini, ¼” slices, quartered

1 medium yellow zucchini, ¼” slices, quartered

Roma tomatoes, sliced and halved

Italian parsley, very coarsely chopped

Parmesan cheese, freshly grated (an asiago/romano blend is also quite nice)

12 oz penne pasta

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Heat 2 to 3 Tbsp EVVO over medium heat; add sliced garlic and onions.  Season with black pepper, salt and Italian seasoning to taste.  Sauté until onions just turn translucent and the garlic is starting to carmelize.

Add zucchini; cover and cook 3-4 minutes.  Add tomatoes and cook another 3-4 minutes, or until zucchini reaches desired doneness.

Add ¾ cup parsley, toss and remove from heat… cover pan.

Drain penne (which if your timing is on, should just be al dente!)… do not rinse!  Transfer to large serving bowl and add the zucchini and tomato mix… toss well.

Plate and add grated parmesan or romano/asiago blend as desired.

Serve with focaccia or soft breadsticks seasoned with olive oil, salt and herbs.

Wine is a very personal experience, so I won’t recommend one over another.  I am not a huge fan of Italian wines, so we usually serve a nice French or California merlot.

After only two weeks in “Nana’s Cooking School” learning the basics of proper cooking, this was the first dish I prepared all on my own.  Nana gave me a gold star and Tina says it is her new ‘favorite’ dish!  🙂

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© 2011 – Veronica Marie Lewis-Shaw.  All Rights Reserved.

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