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Full Online Book HomeLearning KitchenPasta And Pastasauces - Salad - Pasta Salad With Zucchini And Olives
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Pasta And Pastasauces - Salad -  Pasta Salad With Zucchini And Olives Post by :lawvest Category :Learning Kitchen Author :Unknown Date :March 2012 Read :678

Click below to download : Pasta And Pastasauces - Salad - Pasta Salad With Zucchini And Olives (Format : PDF)

Pasta And Pastasauces - Salad - Pasta Salad With Zucchini And Olives

1/2 pounds vine-ripened tomatoes chopped
1/2 cup red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
2 tablespoons red-wine vinegar
1/4 cup olive oil (preferably extra-virgin) plus additional for brushing zucchini
1 1/2 pounds zucchini, cut diagonally into 1/3-inch-thick slices
1 pound penne or other tubular pasta
2/3 cup Kalamata or other brine-cured black olives, chopped coarse
6 ounces ricotta salata or feta cheese, diced
1 1/2 cups whole small or torn large fresh basil leaves


In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil. Brush one side of zucchini slices lightly with additional oil and season with salt and pepper.

Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.

In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.

Serve pasta warm or at room temperature. Serves 8
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Pasta And Pastasauces - Pasta Salad With Zucchini And Pesto Pasta And Pastasauces - Pasta Salad With Zucchini And Pesto

Pasta And Pastasauces - Pasta Salad With Zucchini And Pesto
1 large garlic clove 3 tablespoons toasted pine nuts (see note below) 2 cups lightly packed torn spinach leaves 1 cup lightly packed arugula leaves 1/4 cup grated Parmesan cheese Salt and pepper to taste 1/4 cup olive oil 3 cups (8 ounces) uncooked rotini (pasta twists) 3/4 cup diced carrots 1 medium zucchini, diced (about 1 1/2 cups) With the processor running, drop the garlic and pine nuts through the food chute and process until minced.Add the spinach, arugula, Parmesan, salt, and pepper, and process until finely minced. With the motor running,slowly add the oil and process until blended. Cook
PREVIOUS BOOKS

Pasta And Pastasauces - Salad -  Pasta Salad With Mozzarella, Sun-dried Tomatoes And Olives Pasta And Pastasauces - Salad - Pasta Salad With Mozzarella, Sun-dried Tomatoes And Olives

Pasta And Pastasauces - Salad -  Pasta Salad With Mozzarella, Sun-dried Tomatoes And Olives
6 tablespoons olive oil 1/2 cup drained oil-packed sun-dried tomatoes 1/4 cup red wine vinegar 1 tablespoon drained capers 1 garlic clove, minced 1 pound fusilli pasta 12 ounces tomatoes, coarsely chopped 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces 1 cup (packed) fresh basil leaves, thinly sliced 1 cup freshly grated Parmesan cheese (about 3 ounces) 1/2 cup minced pitted oil-cured black olives Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
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