Mediterranean-style pasta and vegetable
toss.
Fusilli Provencal
Salt
1 cup trimmed and chopped string beans (2 inch lengths)
1 pound dried or fresh fusilli or another short, chunky pasta
shape
1/4 cup extra-virgin olive oil
1 onion, diced
2 garlic cloves, thickly sliced
2 small zucchini, halved lengthwise and cut crosswise into 1/2-inch
pieces
12 oil-packed sun-dried tomatoes, drained of excess oil and cut
into 1/4-inch strips
2 cups milled or crushed canned Italian plum tomatoes
1 tablespoon dried oregano
1/4 cup freshly grated Parmesan cheese
- Bring a large covered pot of salted water
to a boil. Prepare a large bowl of ice water. When the water
boils, add the green beans and cook about 8 minutes, until tender
all the way through; with a slotted spoon, transfer to the ice
water to stop the cooking.
- Return the water to the boil. Add the
pasta, stir well, and cover until it returns to the boil. Uncover
and boil until just tender to the bite all the way thorough.
- Meanwhile, make the sauce. In a skillet
(with a lid) large enough to hold the pasta later on, heat the
oil over medium-high heat. Add the onion and garlic and cook,
stirring, until the garlic is golden, about 3 minutes. Add the
zucchini, stir, cover and cook 4 minutes. Add the cooked green
beans, both kinds of tomatoes, oregano, and salt to taste, and
cook, uncovered, 2 minutes more.
- Reserving 1/2 cup cooking water, drain
the pasta in a colander. Add the drained pasta to the sauce and
mix well, adding a few tablespoons of pasta cooking water if
needed to coat the pasta evenly. Cover and cook 1 minute. Taste
for salt. Serve immediately, generously sprinkled with Parmesan.
Serves 4 to 6.
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