I know, I know… another pasta dish. I made this dish this past summer after a visit to my local market and as always I get a little carried away when I see all those beautiful vegetables….and of course the greens. It is really a crazy moment of euphoria which I love. But yet, I know there are lots of people like my husband and child that don’t like this wonderful creation of vegetable “zucchini”. So I soon realized that I have to come up with a menu plan to make these two men eat all the zucchini before they spoil. I might well make a Zucchini sauce I thought and mix it with something they both like “pasta”; any kind really they just love pasta.
And this dish goes beyond simple. You boil any pasta type whatever you have sitting around. I used rigatoni just because I had it. For the sauce all the ingredients are blended in a food processor; remember, the guys cannot see anything that reminds them of zucchini….really. Yes really, needless to explain, you understand?
Yeah and who do you think ends up complementing me? My husband, the one person I know who has the biggest phobia about the vegetable. It is not a secret that I trick my family all the time, this time was no different. They really like the dish. We all spent the summer eating this garlicky sauce. After all, the idea is to keep them healthy, fit and happy every time they eat my food. After all the only way to a man’s heart is through his stomach right?
The second time I made it I asked a few friends over to see what they thought of my new dish. They all really like it. A perfect lunch or dinner dish and if you garnish it with the fresh tomato-garlic confit no cheese is needed. And for color and aroma scatter some of the parsley over it – gorgeous, nutritional and filling “amen”. Enjoy!
Rigatoni with Zucchini-tomatoes in a garlicky Sauce
For the sauce:
1 big zucchini or two medium chopped
4-5 peeled garlic cloves
1 onion chopped
2 medium tomatoes
Salt and black pepper
Few drops of lime juice
For the pasta:
1 lb. rigatoni (dry pack)
2-3 tablespoons of extra olive oil (butter is also fine)
Parsley, diced fresh tomatoes and garlic confit olive oil – parmesan or pecorino cheese (optional)
For the sauce:
Wash the zucchini, tomatoes and onion thoroughly in cold, running water. Chop all veggies in mirepoix or 2 inches pieces. Place in the food processor with the peeled garlic and blend well.
For the pasta:
Boil the pasta according to package direction. Add the olive oil to heat up a saucepan. Add the blended sauce and season with kosher salt, black pepper and the lime juice. Cook the sauce for about 5 minutes or until thickened.
Add the boil pasta and adjust seasoning if necessary.
Garnishing and finishing:
Peel a tomato and dice in small pieces. Set aside. In small saucepan cut one of two garlic cloves and cook in low fire until garlic is soft and golden(this create the garlic confit). Mince the parsley.
Serve pasta hot in pasta bowl with the garnishing of preference on top. Enjoy!
Zucchini – low in calorie and high in folate, potassium, vitamin A, vitamin C and beta carotene just to mention some of the many health and nutritional benefits of this delicious veggie. They are good source of dietary fiber and antioxidants. And they contain no saturated fats or cholesterol.
This post is also available in: Spanish