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| Zucchini Tagliatelle |
Our camp in the Adirondack Mountains is on an island, so when dinner doesn't work out I have to improvise with what I have on hand. I usually am very prepared, my husband and I are both old Boy and Girl Scouts. The evening I made this dish we were planning on grilling chicken...well when we opened up the package...nasty. Oh, the smell of bad chicken is nauseating. I threw this dish together with the zucchini I had planned on using as a side dish. The sauce for this meal is incredibly simple and wonderful to use with any fresh vegetable because it doesn't over power the subtle taste of vegetables, so please, whatever is fresh and ripe in your garden or the farmer's market sauté up in this sauce and serve it over any type of pasta.
Zucchini Tagliatelle
by Diane Balch
Preparation time: 15 minutes Serves: 4 - 6
Ingredients:
1 pound of Tagliatelle pasta or any other type (Schar gluten-free pasta)
1/2 stick of butter
1/2 cup of dry white wine
1/8 teaspoon red pepper flakes
1/8 teaspoon of nutmeg
1 teaspoon of poultry seasoning
salt and pepper to taste
1 large green squash chopped (zucchini)
1 large yellow squash chopped (zucchini)
1/4 cup of grated Parmesan and/or Romano cheese
Directions:
1) Bring pasta water to a boil with 2 tablespoons of salt in it.
2) While water is coming to a boil, in a large skillet melt the butter and cook until it starts to brown then add the white wine and bring it to a boil. Stir constantly. Add the red pepper, nutmeg, poultry seasoning, salt and pepper to the sauce.
3) Reduce the heat to medium low and add the zucchini. Cover and cook until desired tenderness, approximately 3 minutes. Stir occasionally.
4) When the pasta is cooked add it to the skillet, add the parmesan cheese. Mix well and let it stand for 5 minutes. This dish is also nice with cannelloni beans or chicken added.
copyright 2012
zucchini, pasta, parmesan cheese, butter, Italian cooking, vegetarian recipe http://verygoodrecipes.com/italia
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THANK YOU!
This food party has really grown and I just wanted to take a moment to say, "I appreciate you sharing your recipes with us on Foodie Friday each week." To me there is nothing more special than enjoying a home cooked meal by a friend or family member who put their heart into preparing it. If you have never read Like Water for Chocolate by Laura Esquirel it is a wonderful summer read about pouring your emotions into your cooking. I highly recommend it.
Spotlights from Last Week's Party:
From: A Flock in the City
Now here is something special to do with "all those tomatoes" this makes a fantastic vegetarian meal or a wonderful first course.
From: Lavender and Loveage
Mangoes and Prawns the flavors of this dish are all about summer!
From: Peanut Butter, Passport, & Epinephrine
A beautiful rustic country dessert, perfect for peach season.
UPDATE: THERE WAS A LARGE STORM IN MY AREA LAST NIGHT AND I AM WITHOUT POWER. I WILL PERIODICALLY BE CHECKING THIS POST. I APOLOGIZE IF I AM DELAYED GETTING BACK TO YOU.
This is a food party please only link up food related posts. Thank you.
Instructions for Foodie Friday linky:
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1) Copy the Foodie Friday Button's html from this website's sidebar. 2) Paste this html to the html page of the recipe you want to link to Foodie Friday. You can also make a word link or post our button on your sidebar. Please link back. 3) Copy the link to the recipes you want to add to Foodie Friday, not your homepage. You can post up to 3 recipes that you have not shared before. 4) Click on "your next" on this page. 5) Past your link and type in the name of the recipe, not your name. 6) Choose how you want to download the photo. |
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thanks for hosting. This week I linked up my turkey stuffed portobello mushroom marlys-thisandthat.blogspot.com
ReplyDeleteHello,
ReplyDeleteHope you're having a nice summer!
I'm sharing two recipes - Peach Mango Creamsicles, healthier and better tasting than commercially produced ice cream bars. Plus Frozen Yogurt Tahini Banana Bites with Recipe Round Up. Love a yogurt tahini banana combo!
xoxo
I haven't read Like Water for Chocolate, but I did see the movie and my husband and I enjoyed it very much. So much so, we would watch it again. Thanks for suggesting it.
ReplyDeleteI am sympathetic to "living on an island" problems and have been in that same situation. For 10 years we lived on a tiny island in the northern Bahamas and the grocery store was three miles away on the main island and our only transportation was by boat. To make matters worse, the groceries came in only once a week, so the selection wasn't always great either. I have had to improvise many times (not my strong suit) and I think your zucchini sounds fantastic.
Thanks for hosting. I've brought a salad with cherries, goat cheese & pistachios that's refreshing for summer dinners. Hope you have a great weekend.
Sam
Island living is beautiful and bizarre at the same time. It is wonderful to be removed from the mainstream/mainland yet sometimes it is isolating. Sounds beautiful and very different from where we stay mountains verse tropics. Great to hear from you.
DeleteHI,
ReplyDeleteI shared my Grain Free Zucchini Blossoms as well as an article about Stevia – Is it as good as they say?
Check out my interview at SCD Lifestyle!
http://realfoodforager.com/my-interview-at-scd-lifestyle/
Thanks for hosting!
I've linked up a simple recipe for Oven Roasted Cherry Tomatoes (# 22 ). They are delicious by themselves, on a cracker with cream cheese, on a pizza, salad or sandwich. And, they're really easy to make! Have a good morning and thanks for hosting the party again!
ReplyDeleteRebekah-www.potholesandpantyhose.com
I left #23, Do You Have the Guts to Butcher a Chicken? I'm considering raising meat chickens as a way of obtaining economical pastured meat. This post is a newbies experience at butchering to see if I have what it takes.
ReplyDeleteDiane, I don't know how broad you are in considering what is food related, so if this post doesn't fit I understand if you remove it.
We are pretty loss as long as it is about food. Simple Living philosophy promote self-sufficiency. So, being able to butcher yourself is definitely related. My grandmother grew up on a farm and used to tell me how she would grab a chicken almost daily from the pens slaughter it and clean it for dinner. I find it amazing, she was really young and so capable.
DeleteDiane, Your party has definitely turned into a popular one! As an avid reader, I will read this book and I'm suggesting to you The Kitchen Daughter... we just read this in our book club and I loved it! Have a great weekend! Deb
ReplyDeleteThank you for hosting! I enjoyed Like Water for Chocolate too. I also enjoy zucchini with pasta.
ReplyDeleteThis week I brought figs from my garden.
Thank you so much for the delicious party!
ReplyDeleteHi Diane,
ReplyDeleteI am sharing a Chipotle Chicken Salad Wrap that I make with the left over Chipotle Chicken, you will love it. Everything looks so good at the party today, hope you are having a fabulous day and thanks for hosting!
Miz Helen
You know I will, love that Chipotle Chicken.
DeleteIt's so nice when dinner turns out so beautifully, especially when you have a bit of a set back when you go to make it! Your Zucchini Tagliatelle looks absolutely delicious, and I really like the sound of the spices you have used. Thank you for hosting.
ReplyDeleteI think some of my best recipes have come from improvising. Thanks for coming to the party. I have been enjoying your recipes recently.
DeleteThank you, Diane!
DeleteDiane,
ReplyDeleteYour pasta dish looks fabulous. I've got the zucchini and the wine so I'm off to try it. I linked 2 recipes this week. One is a recipe passed down through generations in my husband family: Middle Eastern Lemonade and the other is a vegan stuffed mushroom. Thanks so much for hosting.
Sounds really interesting, I love generational recipes, love the history.
DeleteI'm sharing my latest healthy smoothie - tumeric and ginger, and my Kohlrabi and Mango Salad. Thanks for hosting!
ReplyDeleteHi Diane - Your zucchini looks delicious, and very elegant for camp food. You can never have too many zucchini recipes. Thanks for highlighting my Peach Clafoutis! Today I shared my Vietnamese Chicken. A favourite summertime recipe that is best eaten cold in salads or wraps. Have a great day!
ReplyDeleteI'm referring to camp in the Adirondack sense meaning any place you live or stay there. We actually stay in a cabin.
DeleteThat Zucchini Tagliatelle looks so delicious. I am definitely going to try that recipe. Have a blessed weekend.
ReplyDeleteHi Diane! Thanks for the invite to link up! For some reason I thought you were no longer doing link parties. I bet I have missed out on so much! I will definitely be back next Friday! I share a few dishes I think you will enjoy. Have a great weekend!
ReplyDeleteThis zucchini recipe looks great! I linked up a zucchini recipe too. Have a good weekend :)
ReplyDeleteThe zucchini pasta looks yummy!! Thanks again for the invitation and thanks for hosting! I am sharing my chocolate avocado fudge. Have a great weekend!
ReplyDeleteThanks for hosting again. I have linked in a salad with leftover lamb. Cheers
ReplyDeleteI made a mistake and put my name instead of the recipe name! Sorry. Thanks for hosting each week. xo
ReplyDeleteI've done that before. I don't control the linky my co-host does. She is in the middle of moving, she might be able to change it.
DeleteZucchini Tagliatelle looks and sounds so good. Wonderful recipe! Thank you for hosting each week :)
ReplyDeleteHi Diane
ReplyDeleteThank you so much for the invite :)
I love your zucchini tagliatelle - how lovely that we both made dishes with zucchini
Ho[e you're having a great weekend
It is that time of year. I think I am going to post another summer squash (I'll call it) dish next week. We just have so much zucchini.
DeleteYour zucchini tagliatelle looks scrumptious! Thanks for hosting this party each week!
ReplyDeleteDiane, I love this zucchini tagliatelle! I've wanted to pick up zucchini lately because it's in season, but I wasn't really sure what to do with it aside from making bread. Thanks for sharing your recipe!
ReplyDeleteIt is great, and you'll see this sauce is good with any type of vegetable.
DeleteWhat a beautiful dinner! I have all kinds of squash in my garden. I'll be making this!I am so happy to find you... I'm adding my menu this week to your linky party!
ReplyDeletePlease add my OTMM button or a link back to your post. Thanks so much for joining in!
Anything to help another find something to do with zucchini. Enjoy.
DeleteA wonderful healthy dish. thanks for sharing on Southern Sundays. Also, one of my favorite books...!
ReplyDeleteHi Diane,
ReplyDeleteThis is an awesome recipe! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Hi Diane,
ReplyDeleteCongrats! Your recipe is the featured recipe on tomorrow's Southern Sundays. Thanks for sharing, and come back soon!
Thanks for sharing this at my hop!
ReplyDeleteYour Zucchini Tagliatelle looks wonderful. I shared it on my facebook page as it looks like a delicious way to use up excess zucchini.
ReplyDeleteThank you so much. I do like that it a little different than just making quiche or bread with zucchini.
Delete