Thursday, January 17, 2008

Quick Dinner: Zuchini Pasta and Manchego Cheese Salad

Back during August, September, and October we were inundated with zucchini in our organic food box. TEB made so much zucchini bread that the freezer was full of it. Angela over at Shelterrific posted Angela's Zucchini Pasta, just in time to save us from eating another loaf of zucchini bread.

Click on over to see her recipe.

I made a few adjustments based on what was in my pantry; I used pine nuts instead of pistacios for a thicker buttery flavor and I used a mix of hard cheeses instead of just parmeasan.

Pair the pasta with my favorite fresh salad (recipe below) and you have a quick 'n tasty dinner.

Manchego Cheese, Beet, and Toasted Walnut Salad
Quarter beets. Bring a pot of water to boil and add beets. Wash a bag full of salad greens or one head of lettuce. Cut a cucumber into bite size pieces, add to salad. Melt some butter in a small sauce pan, add ~1 cup walnuts, ~1 tbsp brown sugar, cayenne pepper, black pepper. Shake and stir until nuts are fragrant and sugar has melted. Peel the beets (cover your hands with plastic bags or wear gloves to avoid turning them bright pink). Add cooled beets and nuts to the salad. Add shavings of manchego cheese using a good vegetable peeler. Serve with a drizzling of extra virgin olive oil and balsamic vinegar.

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