- 3medium peeled carrots – cut into long ribbons with peeler
- 1 large zucchini, peeled and cut into long ribbons with peeler
- 1 tbsp. fresh lime juice
- 1 tsp. olive oil
- 1/8 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup fresh cilantro, chopped
- Whisk together 1tbsp lime juice, 1tsp oil, 1/8 tsp red chilli powder, 1/4 tsp salt, and 1/4 tsp pepper in a large bowl.
- Use a vegetable peeler to cut 3 medium peeled carrots into long ribbons. Stop peeling when you reach core; discard the cores.
- Shave 1 large zucchini into ribbons; stop peeling when you reach the seeds; discard.
- Cut all the ribbons in half.
- Add ribbons and 1/4 cup chopped cilantro to the bowl with the dressing; toss until evenly coated.
Pasta Primavera is the perfect summer meal! Fresh vegetables are at farm stands and supermarkets in abundance. Pasta Primavera is a great meatless meal which is inexpensive to make and is sure to please. Feel free to substitute your favorite vegetables into this recipe.
- 3 carrots, peeled and cut into strips
- 1 large zucchini, cut into strips
- 2 yellow squash, cut into strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
A frittata, is an Italian flat omelet which can be filled with a variety of vegetables, cheeses, and meats. It is substantial enough to be served for a brunch or for a dinner.
Frittata preparation differs from omelette preparation in that the eggs are beaten to incorporate air where the eggs for omelettes are usually stirred with less air incorporated. The additional air in the frittata mixture allows for a deeper filling and a fluffier result.
A frittata is usually served in wedge slices like a pizza.
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup diced zucchini (1 small)
- 1/2 cup chopped onion
- 1/2 cup grape tomatoes or cherry tomatoes, halved
- 1/4 cup slivered fresh basil
- 1/4 teaspoon salt, divided
- Freshly ground pepper to taste
- 5 large eggs
- 1/3 cup crumbled goat cheese (2 ounces)
- Heat 2 teaspoons oil in a 10-inch nonstick, oven-proof skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
- Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
- Preheat the broiler.
- Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
- Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.