For Presto Pasta Night this week apparently I am delusional. I have made a fast no cook pasta sauce perfect for those hot summer days when you just can't stand to be in the kitchen. Except. Except it's chilly....maybe even cold here right now. Who took the warm weather away? To have to wear socks and shoes and jeans and sweaters in June is just so wrong.
Last week I got my weekly email from Vegetarian Times with a link to some no cook, 30 minutes or less pasta sauces. Two caught my eye, and the other night I went shopping to pick up the ingredients for the first one - Strozzapreti with Cheese and Green Peppercorns. But I couldn't fine strozzapreti pasta, romano cheese or brined peppercorns. So I made some changes, came up with the delicious dish below and am so glad I made it anyway, instead of passing it by because of a couple of hard-to-find-here-ingredients.
Pasta with Zucchini Mint and Capers.
2 servings
1/3 cup shredded mozzarella cheese
2 TB chopped fresh mint leaves
1 TB olive oil
1 tsp capers, drained
1 cup grated zucchini
1 garlic clove
5 oz dry pasta, i used penne
Place the cheese through garlic in a blender or mini chopper. Grind until everything is chopped up. Place in a bowl and mix with the zucchini. Season with salt and pepper.
Bring a large pot of water to the boil and cook the pasta. When the pasta is done, drain and toss with the zucchini-cheese mixture. Serve.
Last week I got my weekly email from Vegetarian Times with a link to some no cook, 30 minutes or less pasta sauces. Two caught my eye, and the other night I went shopping to pick up the ingredients for the first one - Strozzapreti with Cheese and Green Peppercorns. But I couldn't fine strozzapreti pasta, romano cheese or brined peppercorns. So I made some changes, came up with the delicious dish below and am so glad I made it anyway, instead of passing it by because of a couple of hard-to-find-here-ingredients.
Pasta with Zucchini Mint and Capers.
2 servings
1/3 cup shredded mozzarella cheese
2 TB chopped fresh mint leaves
1 TB olive oil
1 tsp capers, drained
1 cup grated zucchini
1 garlic clove
5 oz dry pasta, i used penne
Place the cheese through garlic in a blender or mini chopper. Grind until everything is chopped up. Place in a bowl and mix with the zucchini. Season with salt and pepper.
Bring a large pot of water to the boil and cook the pasta. When the pasta is done, drain and toss with the zucchini-cheese mixture. Serve.
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