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Zucchini and Mozzarella Baked Pasta
Ingredients
- 3/4 pound pasta (fusilli, orecchiette or conchiglie)
- 5 small zucchini cut into 1/2-inch slices
- Brittany sea salt and freshly ground pepper
- 1 pound tomatoes, chopped
- 8 black olives, sliced
- 3 T Parmesan cheese, freshly grated
- 1 t fresh rosemary sprigs
- 1/2 pound Mozzarella cheese, cut in 1/2-inch cubes
- coconut or olive oil
Directions
- Cook pasta in boiling salted water.
- In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes.
- Season with salt and pepper and transfer to an oiled shallow casserole dish.
- Preheat oven to 350 degrees F.
- When pasta is almost cooked, drain and add to zucchini.
- Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella. Sprinkle with a little more salt and pepper if desired and gently mix together.
- Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
Brett’s Warm Citrus Glaze for Giant Noble Spinach
Ingredients
- Juice of 3 tangelos
- 2 t. white balsamic vinegar
- 3 T grape seed oil
- Salt and pepper to taste
- 2 t turbinado sugar
Directions
- In small sauté pan, place juice of 3 tangelos, 1 T grape seed oil, 2 T balsamic vinegar, salt and pepper to taste and 1 t turbinado sugar.
- Over medium to high heat, reduce sauce until desired consistency (enough to coat spinach leaves).
- Serve warm (not pan hot) over the spinach (stemmed, washed and dry leaves) that has been tossed with the remaining 2 T grape seed oil.
Delicious.