Foodie Blogroll

Wednesday, September 15, 2010

Linguine with Zucchini Ribbons

I still enjoy using zucchini all times of the year. This is a quick and easy way to make an interesting linguine, and use up some of the summer zucchini and fresh herbs that you still have. I used a recipe that I ran across on and adjusted it to what I had on hand. I had to quick get a photo and didn't get a picture with the herbs on it. I think that what the problem with making a quick meal is taking the time for I guess we're lucky to see any!
1/3 cup mixed seeds (I used sunflower and pumpkin seeds)
2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, very thinly sliced (I diced mine)
1 medium lemon, zest finely grated and juice reserved separately
3 medium zucchini
12 ounces linguine
1/2 cup chopped assorted fresh herbs (use a mixture of chives, parsley, chervil, tarragon, and basil or whatever you have in your garden), plus more for garnish
2 1/2 ounces asiago cheese, finely shredded or grated (about 1 cup), plus extra shavings for garnish
Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add seeds, and toast, shaking the pan occasionally, until golden, about 3 minutes. Remove seeds from the pan and set aside.
Heat butter and oil in a medium saucepan over medium heat. When butter foams, add shallots and a pinch of salt and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted seed and lemon zest, season with salt and freshly ground black pepper, and remove from heat.
Trim ends off of zucchini. Using a julienne peeler or a mandolin, cut the skin and first layer of flesh from each squash in long ribbons. (You should have about 3 cups.) Alternatively, you can use a knife to slice the skin and first layer of flesh off each side of the squash (creating four 1/8-inch-thick slices), and then julienne each piece into 1/8-inch-wide ribbons. Reserve remaining squash for another use.
Cook linguine according to the package directions. When about 1 minute of cooking time remains, add squash noodles to the pot. When linguine is cooked and squash is tender, drain well in a colander and then return to the empty pot.
Add shallot mixture, lemon juice, herbs, and 1/2 of the grated cheese. Season with salt and lots of freshly ground pepper and toss well. Transfer pasta to a serving platter and garnish with more fresh herbs and cheese shavings.

I haven't been spending as much time on the computer as I have been this summer. With work at the school and helping with homework. We still take the time to enjoy the wonderful sunsets over the Gulf of Mexico at our local beaches. Wade has Sundays and Mondays off so we try to go at least one of those evenings that he has off. Otherwise he gets home after dark.

This was Monday evening, and there were so many sea birds out there, diving and eating.

I tried to catch the pelican just as he hit the water. Once we saw two pelicans land in the water at the same time side by side, both caught a fish, ate it, then flew off again at the same time!

Have yourself a wonderful evening!