05/22/13

Bow Tie Pasta with Zucchini Shallot Sauce

Bow Tie Pasta with Zuke Sauce

I love zucchini!

Raw in salads or with dip, sauteed in butter or pan juices, baked in bread…just about any way you cook it, I’ll come back for seconds!

This was my first experience is shredding and saucing zucchini, and it was  a BIG winner, adding a fresh, green, garden aroma and flavor to this simple sauce.

This is one of the recipes we’ve developed for our upcoming educational outreach program for extreme low-income families. This recipe is less than $1 per serving, in season.

Oh, and if you get a heap of zucchini from an overzealous farming friend this year, shred some and freeze it in individual baggies for use in sauces like this.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

The effect that freezing had on the crispness won’t matter a stitch in a recipe like this one!

Enjoy!

Chef Perry
hautemealz.com

Bow Tie Pasta with Zucchini Sauce
Serves 4

2 cup bow-tie pasta
2 cloves garlic
2 medium zucchini
1 medium shallot, or small yellow onion.
1 Tablespoon grape-seed oil
½ cup Parmesan cheese, grated
¼ teaspoon salt
1 tsp. Better Than Bullion chicken base
1 tsp. ground black pepper

Cook pasta in salted water, according to package instructions. Prepare zucchini sauce while pasta cooks.

Peel and mince garlic, dice the shallot (or onion).

Rinse and grate zucchini.

In a large skillet over medium heat, heat oil. Add onion and minced garlic, with a dash of salt, and saute until the onion are translucent. Add zucchini, and cook until mixture softens and zucchini yields some liquid, about 5 minutes.

Drain pasta, reserving ½ cup cooking liquid, and mix in chicken base (with the liquid) to create broth.

Add 1-2 teaspoons of the broth at a time to zucchini mixture. Add drained pasta. Stir, coating pasta evenly with sauce. Add more broth as needed (I used the whole 1/2 cup).

Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan. Season with salt and pepper. Toss to combine.