Our Veggie Kitchen

My daughter is in the midst of performance & heavy rehearsal for her play. She's a munchkin in the Wizard of Oz and opening night is Friday. Friday is also the day I've got a grant due. Needless to say, the theme of the near future is quick and easy.

So, today, I made one of my favorite summer meals. I love the combination of zucchini, oregano and lemon and they blend beautifully here. In the future, I intend to work on subbing the cheese for ground almonds, but not today.

10/27/08 - This is the only post left that isn't totally vegan. At some point I'll make it again and substitute the Parmesan with some ground almonds and miso. On the other hand, it may be best just omitted. We'll just have to see.

2 tbs olive oil

2 tbs butter

4 cloves garlic
3 medium zucchini, chopped into thick half moons

1 tbs chopped fresh oregano

1/4 cup chopped fresh parsley

1/2 cup parmesan cheese, grated

1 lb rigatoni or similar pasta

1 lemon

Bring a pot of salted water to boil. While the water comes to a boil, heat olive oil over medium heat in a large saute pan. Add whole garlic cloves to the oil and brown, discarding garlic.

When the water comes to a boil, add dried pasta and cook until al dente. Meanwhile, melt the butter in the saute pan and add zucchini. Cook until warm, but still firm. After about 5 minutes, add the chopped herbs. The zucchini and pasta should cook in about the same time as the pasta. Drain pasta and remove the zucchini from heat.

Combine the pasta in the saute pan with the zucchini and toss with parmesan. Squeeze the lemon over the pasta and toss to combine. I squeeze the lemon through the collander to avoid having to pick out seeds or dirty another dish.

4 Servings: 620 calories (18g fat, 92g carbs, 22g protein)