Friday, August 5, 2011

Zucchini and Carrot Ribbon Pasta


It's been a busy week and last weekend was fairly expensive, with the trip to Philadelphia and New York.  So, as I was walking home from work thinking about what to make for dinner, my priorities were: easy, cheap, and delicious.  I knew that I had some left over fettuccine from the Creamy Tomato and Spinach Fettuccine last week.  I also knew that I had a very large bag of carrots left from when I made the Buffalo Chicken Sandwiches and I needed to figure out a way to use the carrots and not turn into a rabbit.  So I stopped at the grocery store and picked up some zucchini, lemon, and ricotta.  I made this pasta, it's a lovely way to use carrots and to highlight summer zucchini.  The ricotta adds some creaminess and the lemon adds some brightness to the dish.  If I had kids, I think this would be a great way to get them to eat their vegetables.  It was definitely a sneak attack of veggie goodness.

I have to admit that I had hoped to share a S'mores Ice Cream cake with you today, but in adapting my usual ice cream cake recipe (which is a cinch), I couldn't quite get the marshmallow layer right.  It basically just slides right off the ice cream and you have a sticky sheet of marshmallow left.  So I'll try again another day, when I actually have a reason to make ice cream cake.  This time, I was just in the mood for s'mores, because I'm going camping with my family next week.  It looks like I will have to stick to the traditional kind in order to get my fix.

Linked up to Jane Deere's Fusion Fridays!

Zucchini and Carrot Ribbon Pasta

200 g Fettuccine
2 zucchini, peeled into long ribbons
3 carrots, peeled into long ribbons
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup ricotta cheese
Grated Parmesan cheese

Boil water and cook the pasta.  Mix together two tablespoons of olive oil, lemon juice, and lemon zest in a small bowl and let it sit while you cook the rest of the meal.  Mix the ricotta cheese with salt and pepper in a separate bowl and set aside.

Briefly sauté peeled carrots and zucchini with a tablespoon of olive oil, just until the vegetables soften a little bit.  Put the cooked vegetables in a large bowl.

Drain the pasta and add it too the vegetables.  Pour the lemon-olive oil over the pasta and vegetables; stir gently.  Add the ricotta cheese and stir again.  Serve the pasta topped with grated Parmesan cheese.

For your edification, this is the S'mores Ice Cream Cake.  It looks pretty and tastes good, but we will keep working on this one!

7 comments:

  1. THAT. IS. FANTASTIC.

    My stomach just got pissed and demanded this be made, pronto.

    I did something similar not long ago:

    http://bevcooks.com/2011/06/zucchini-pasta/

    DIVINE.

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  2. Bev- OMG Yum! Just went to check out yours and it looks amazing. Seems like there will be more zucchini pasta in my future.

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  3. Thank you so much for linking up to Fusion Fridays! Drop back by on Monday for my Weekend Wrap Up, and check out my favorites from the weekend...I just might feature your link! http://janedeereblog.blogspot.com

    Have a great weekend!

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  4. I love this recipe. Looks so pretty. Love when things are gorgeous and taste good.

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  5. Looks delicious, especially with the cheese!!

    Pinned your Strawberry Lemonade Bars on my Pinterest. Trying them today!!

    ReplyDelete
  6. Thanks Kim and Janey! Hope you're having a lovely weekend!

    ReplyDelete
  7. Easy cheap and delicious recipes are always on my mind :) I love this one! I'm also trying to get more veggies in my life and this would be the perfect way of sneaking them in!

    ReplyDelete

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