Tag Archives: summer recipe

Summer Zucchini Pasta

Zucchini Pasta

Since we are still in the thick of summer, summer veggies like squash and zucchini are still abundant, and you can easily find them at your local grocery store or farmer’s markets. I love zucchini because it’s so versatile. Zucchini can become bread, soup, or antipasto. When I want something light and satisfying yet seasonal, it’s a no brainer. I turn to zucchini and pasta.

Add a bit of garlic, good Parmesan cheese, and some truffle oil, and you’re left with a fantastic weeknight meal that screams summer. Feel free to toss in other summer vegetables too. Tomatoes from your garden would be divine!

Summer Zucchini Pasta
Serves 4

You will need:
– Salt and freshly ground black pepper
– 3/4 pound whole-wheat dried spaghetti
– 3/4 pound zucchini sliced into coins
– 1/4 cup olive oil
– 2 tablespoons minced garlic (btw I always use a micro plainer to grate the fresh garlic into the oil)
– 1/4 cup Parmesan cheese
– 3 tablespoons truffle oil

To Prepare:

Cut the zucchini into thin coins then put oil and grate fresh garlic into a skillet. Heat oil and garlic and add zucchini, saute on high heat until the zucchini is evenly browned. In the meantime, boil the pasta on high, until al dente. Drain and add the pasta with to the zucchini, and toss with cheese. Pull off heat and put pasta into a bowl, finish with the truffle oil, salt and pepper.

Serve hot with a nice tomato salad.

Note: I like adding truffle salt if you have it.

xx Annette

All cooking dinner party Entertaining italian cooking Recipes Uncategorized vegatarian food : Tags: , , , , , , , , ,

Summer Pitsou Soup

DSC01245

I’m a big fan of soup. Yes, even in the summer. Because of all of the readily available, delicious summer veggies, summer pistou soup can really be dare I say, even better than winter soup. I love to add summer vegetables like sweet peas, sweet onions, fresh corn, and zucchini. Adding Pistou to this soup makes it a summery treat.

Easy to make and easy to serve; my kind of meal!

Summer Pitsou Soup 

You will need: 

– 1 large onion, chopped
– 6 garlic cloves, minced
– 1/3 cup olive oil
– 1 lb small red-skinned potatoes, quartered
– 2 large carrots, peeled and cut into 1″ cubes
– 1 lb kale, cut into ribbons
– 2 medium zucchini, cut into 1″ cubes
– 1 15 oz can diced tomatoes, in juice
– 1 15 oz can of kidney beans
– 6 sprigs of fresh thyme
– 1 bay leaf
– 1 cup thin spaghetti broken into 1 inch pieces
– 10 cups vegetable stock

To prepare:

Using a heavy pot, saute onion and garlic until transparent. Add vegetables and saute for 3 minutes. Add tomatoes, beans, and stock. Add thyme and bay leaf. Simmer over low heat for about 2 hours. Add the pasta and cook for 10 minutes. Serve with a dollop of pistou on top of each bowl.

For Pistou:

– 3 garlic cloves
– 3 cups packed fresh basil leaves
– 1/2 teaspoon salt
-1/4 cup olive oil
– 1 cup grated Parmesan cheese

To prepare: 

Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Transfer to bowl. *Can be made 2 days ahead , store in a sealed container and refrigerate.

Enjoy xx

cooking dinner party Entertaining gardening italian cooking Recipes Uncategorized vegatarian food vegetarian soup : Tags: , , , , , , , ,

Easy Appetizer:: Eggplant Camponata

 

If you planted eggplant this year, I am sure your garden is absolutely brimming with them. If it is, I’ve got the perfect recipe for you: Eggplant Camponata. Camponata is one of my favorite, stand by appetizers. It’s creamy, spicy, salty, and of course, eggplant-y. It’s divine.

I like to serve mine with thin crackers or flatbread, along with arugula and grape tomatoes. Plate it all with a touch of grated Parmesan cheese and a drizzle of the best olive oil you have. Enjoy!

Eggplant Camponata

You will need:

– 1/4 cup olive oil
– 1 small red onion, finely chopped
– 4 cloves of garlic, crushed or coarsely chopped
– 4 cups of cubed eggplant, skin on (1″ cubes)
– 1 cup chopped tomatoes
– 1 cup chopped fresh basil
– 1/4 cup capers
– 1/2 cup balsamic vinegar
– 1/2 cup tomato sauce (from a jar is fine, unless you have homemade hanging around)
– 1 teaspoon red pepper flakes
– salt and pepper to taste
– Parmesan cheese for garnish
– Crispy crackers for flat bread.

To prepare:

In a large pan, saute chopped onions and garlic in olive oil until translucent. Add all other ingredients, except Parmesan cheese. Cover and stir frequently, so camponata does not stick. Saute on low heat until combined and soft, about 30-40 minutes.

Serve as a warm appetizer on crisp crackers and plate with arugula and tomatoes. Enjoy alongside cold white or sparkling wine with friends.

cooking dinner party Entertaining gardening great easy menus italian cooking italy Recipes Uncategorized : Tags: , , , , , , , , ,