Friday, August 5, 2016

Pasta and Zucchini Salad

I had some leftover grilled zucchini from last night's dinner. That was the starting point for this salad. I had read a recipe on the New York Times Cooking site from the cookbook "Plenty" by Yotam Ottolenghi. I used that recipe as the base. I omitted a couple of ingredients. The link above will bring you to the original recipe. Here is my take on it -

Leftover grilled zucchini
1 cups basil leaves, shredded
1/4 cup parsley leaves
2 1/2 tbsp olive oil
6 oz penne pasta
Zest of 1/2 lemon
1 tbsp capers, drained
1 tbsp red wine vinegar
3 oz buffalo mazzarella, torn into chunks
Crushed Red Pepper

Cut the leftover grilled zucchini into small cubes. Set aside.

In food processor, combine the basil, parsley and olive oil. Season with salt and pepper and process until smooth. (I think this could have been completed by just chopping the herbs and mixing them with the oil, salt and pepper instead of dirtying the food processor).

Cook the pasta in boiling water until al dente; drain and rinse under cold water. Return the pasta to the pot and add the zucchini, basil sauce, lemon zest, capers, mozzarella, and vinegar. Stir together and season with salt, pepper and crushed red pepper.

No comments: