Angela Tunner, Editor-in-chief and Founder of Eat-Love-Savor sent this recipe from her international award winning cookbook entitled Simply Summer. It has a wonderful collection of gourmet meals with tips for elegant living. Check it out!

Pasta with Zucchini, Artichokes, and Capers with Parmesan

Note from Angela: I love the ribbons of vegetables in this dish. Not only do they appeal to your visual sense, but your taste buds will appreciate them too. This preparation method is one of the fastest for cooking vegetables, and fast means more nutrients are retained after cooking. Using the toaster oven and the microwave keeps the temperature down in the kitchen. Even the pasta is cooked in the microwave!

Ingredients

• 1⁄2 red onion
• Sea salt
• 3 teaspoons olive oil
• 1 zucchini
• 1⁄2 pound fresh pasta (any style, without fillings)
• 1 jar (13 ounce) artichokes in olive oil
• 2 tablespoons capers
• 1⁄3 cup grated or shaved Parmesan cheese
• Pepper to taste, black or mixed

Method

FOR THE ONION

Line the toaster oven tray with aluminum foil. Preheat the toaster oven to 375 degrees F.

1. Peel and slice the onion. Sprinkle a pinch of sea salt on the slices and toss to distribute. Drizzle over about 1 teaspoon of olive oil and toss to coat evenly.
2. Lay the onion slices on the aluminum foil and cook them in the toaster oven until translucent, about 10 minutes.
3. Take out and set aside

FOR THE ZUCCHINI

Line the toaster oven tray with aluminum foil. Preheat the toaster oven to 375 degrees F.

1. Peel the zucchini. Continue to use the peeler to create long ribbons of zucchini flesh. Sprinkle a pinch of sea salt on the ribbons and toss to distribute evenly. Drizzle over about 2 teaspoons of olive oil and toss.
2. Lay the zucchini slices on the aluminum foil and cook in the toaster oven for about 10 minutes or until they pierce easily with a knife.
3. Take out and set aside.

FOR THE PASTA

1. Pour about 3 cups of water into a 11⁄2-quart microwave-safe deep pot. Heat for 21⁄2 to 3 minutes at 100% power until the water boils. Add 1 teaspoon salt to the water and stir.
2. Spread out the pasta in the pot. Cook for 6 to 8 minutes at 50% power until the pasta is done to your liking. Drain off any remaining water.

ASSEMBLING THE PASTA

1. Drain the artichokes and blot them lightly. Put them into a large bowl along with the cooked pasta, onions, and vegetables. Toss to combine.
2. Add the capers and Parmesan and toss. Add pepper to taste. Serve.

If you have a favorite recipe you want to share on our blog, send me a note via our Contact Us form.

©2010 Littlestomaks.com

Registered Dietitian Susan Dopart sent me this recipe from her recent book A Recipe for Life by the Doctor’s Dietitian. Very easy to increase protein in this recipe by adding turkey, but a great tasty vegetarian entree or side dish.  Good for families or to take to a friend’s home.

Servings – 6
Prep Time – 40 minutes
Cooking Time – 20 minutes

Ingredients

• 1 medium sweet yellow onion, chopped
• 1 medium red bell pepper, chopped
• 1 ½ tablespoons olive oil
• 3 cloves garlic, minced
• 2 small to medium zucchini, chopped
• 1 medium to large eggplant, cut into 1 inch cubes
• 1 cup tomato puree
• 2 large eggs, beaten
• 1 cup shredded Monterey jack or mozzarella cheese, divided
• ½ cup shredded parmesan cheese
• Salt and pepper to taste

Method

Preheat oven to 400 degrees.

In a large skillet over medium heat sauté onions and peppers in olive oil until tender.  Add garlic and zucchini and sauté for an additional 4 minutes.  Add eggplant, salt and pepper to taste and sauté another 10-15 minutes.

Remove from heat and stir in tomato puree.  Stir in beaten eggs, Parmesan cheese and half of Monterey Jack or mozzarella cheese.  Pour in a 9 x 9 glass square baking dish, and top with remaining cheese.

Bake for 20-25 minutes.  Remove from oven and let rest for 10 minutes before serving.

Variation: Add 1 pound of cooked ground turkey to increase protein.

Per serving nutrition information – Calories 207, Protein 11 g, Total Carbs 13 g, Total Fat 13 g, Fiber 5 g, Sodium 251 mg

If you have a favorite recipe you want to share on our blog, send me a note via our Contact Us form.

©2010 Littlestomaks.com

Ingredients

1. 1 box (16 oz.) bow tie pasta (we used Ronzoni brand)
2. 2 medium sized zucchini, peeled and cubed
3. 4-5 baby carrots, cut into bite size pieces
4. 1 small onion, finely chopped or crushed in a food processor
5. 1/4 cup extra virgin olive oil
6. Salt and pepper to taste

Method

Cook pasta according to instructions on the box. We like to add a little salt and olive oil to the boiling water just before adding pasta. Do not overcook; the best way to judge if the pasta is cooked is to taste it.  Drain into a colander and shake well to remove all excess water. Set aside.

Heat  olive oil over medium heat in a skillet. Add zucchini and carrots and saute for 4-5 minutes. Add cooked pasta and mix well to cover the pasta evenly with olive oil and vegetables. Cover and cook at low heat for another 4-5 minutes. Serve immediately.

©2009 Littlestomaks.com

4 adult servings, 8 toddler servings

The inspiration for this recipe came from the March 2009 issue of Family Fun magazine. We tried it over the weekend with minor changes.

Ingredients

1. 1 lb lean ground beef
2. 3 medium size zucchini, peeled cut into small pieces
3. 2 medium ripe tomatoes, finely chopped
4. 3/4 cup diced red or green bell pepper
5. 1 medium onion, finely chopped
6. 2 cloves garlic, minced
7. 1/2 cup fresh or frozen corn kernels
8. 3 tbsp finely chopped fresh cilantro
9. 2 tbsp extra virgin olive oil
10. 1/2 tsp curry powder
11. 2 tbsp tomato paste
12. Salt and pepper to taste

Method

Saute onions in a large frying pan over medium heat until golden brown. Stir in the garlic and saute a few more minutes. Add the meat, curry powder, salt and pepper to the mix and continue to saute until the meat loses its pink color, about 5 minutes. Add zucchini, red (or green) pepper, tomatoes, tomato paste and corn kernels. Cook covered on low heat for another 10 – 15 minutes. Stir in cilantro and remove from heat and let it sit covered for another 5 minutes. Serve over Basmati rice or angel hair pasta.