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Rose Auslander: ZUCCHINI PASTA

I created Zucchini Pasta when my husband Rick and I were struggling to put food on the table as dancers in Iowa, and a dance student gave us zucchini from her garden! When I returned to school while pregnant, and continued while taking care of our baby daughter, this cheap and easy dish made sure we ate something healthy—good hot or cold, it gave Rick a treat to look forward to when he got home from work at midnight. It’s still a family favorite, quick to make with what’s in the pantry. 8 oz dried pasta (egg noodles work best, or rotelli) 1 large fresh zucchini (not peeled), roughly chopped 4 tbs. mayonnaise (enough to moisten) 4 oz. grated parmesan or romano cheese, plus more for topping black pepper (fresh ground) optional (depending on what you have on hand): 15 oz can garbanzo beans (chickpeas), OR 1 cup frozen edamame (shelled) optional: 1 lemon (juice and grated rind), OR fresh cremini mushrooms, sliced

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Boil pasta according to package directions—add zucchini (and edamame) for last 5 minutes of cooking time (if using garbanzo beans instead of edamame, add for last 2 minutes of cooking time). Drain (it’s ok if zucchini falls apart). In mixing bowl, stir together the drained pasta (including edamame or garbanzos if using), mayonnaise to moisten, grated cheese, pepper (and lemon juice and peel if using). Serve with extra cheese. Or if adding mushrooms, arrange slices on top of plated food, sprinkle extra cheese on top, and microwave for 1½-2 minutes.

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...