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Friday, September 9, 2011
Dinner Tonight
I'm making Pinto Bean Soup with cornbread. I'm so stinking excited about this meal. It seems like it's been forever since I've made it! What about you? What's for dinner tonight?
Yummy 30 minute recipe. You're kids won't even know they're eating a whole zucchini!!
Rigatoni with Zucchini Sauce and Pancetta
1/4 pound Pancetta, cut into 1/4-inch dice (I buy the pre-diced stuff at HEB) 2 tablespoons extra virgin olive oil 4 Zucchini (I do small ones, not tiny, but small) peeled, halved lengthwise, and sliced into 1/4-inch half moons 4 garlic cloves, minced (I use the jar stuff....lots of it! I probably double the garlic) 1/4 tsp red pepper flakes 1/2 cup white wine (I use a savignon blanc) 1 cup low sodium chicken broth 4 tablespoons unsalted butter 2 tablespoons chopped fresh parsley ( I never do this, it's just for color) salt and pepper 1 pound rigatoni (I half this but do the full amount of sauce and freeze half) 1 cup grated Parmesan cheese (I use maybe a quarter cup but that's just me)
1. Bring 4 quarts of water to a boil in large pot. Cook Pancetta in a large skillet until crisp, about 7 minutes. Transfer pancetta to a paper towel lined plate.
2. Add oil to empty skillet and heat over medium or medium/high heat. Add zucchini and cook about 7 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add wine and cook until liquid has almost evaporated, about 2-3 minutes. Add broth ad cook until slightly thickened, about 2-4 minutes. Puree this mixture in a blender with butter and parsley until smooth. Do in batches of half if you need to, to avoid making a mess. And cover the top of the blender with a dry rag, it will absorb any splatters. Season with salt and pepper.
3. As you are doing the zucchinis, and pasta to pot once water is boiling, add the rigatoni and cook until al dente. Drain and return to pot or large bowl. Stir in sauce and 1/2 of cheese. Sprinkle remaining cheese and pancetta over pasta. Enjoy!
I think it will be a broccoli and lamb stir fry over rice......yummy!
ReplyDeleteTina
Yummy 30 minute recipe. You're kids won't even know they're eating a whole zucchini!!
ReplyDeleteRigatoni with Zucchini Sauce and Pancetta
1/4 pound Pancetta, cut into 1/4-inch dice (I buy the pre-diced stuff at HEB)
2 tablespoons extra virgin olive oil
4 Zucchini (I do small ones, not tiny, but small) peeled, halved lengthwise, and sliced into 1/4-inch half moons
4 garlic cloves, minced (I use the jar stuff....lots of it! I probably double the garlic)
1/4 tsp red pepper flakes
1/2 cup white wine (I use a savignon blanc)
1 cup low sodium chicken broth
4 tablespoons unsalted butter
2 tablespoons chopped fresh parsley ( I never do this, it's just for color)
salt and pepper
1 pound rigatoni (I half this but do the full amount of sauce and freeze half)
1 cup grated Parmesan cheese (I use maybe a quarter cup but that's just me)
1. Bring 4 quarts of water to a boil in large pot. Cook Pancetta in a large skillet until crisp, about 7 minutes. Transfer pancetta to a paper towel lined plate.
2. Add oil to empty skillet and heat over medium or medium/high heat. Add zucchini and cook about 7 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add wine and cook until liquid has almost evaporated, about 2-3 minutes. Add broth ad cook until slightly thickened, about 2-4 minutes. Puree this mixture in a blender with butter and parsley until smooth. Do in batches of half if you need to, to avoid making a mess. And cover the top of the blender with a dry rag, it will absorb any splatters. Season with salt and pepper.
3. As you are doing the zucchinis, and pasta to pot once water is boiling, add the rigatoni and cook until al dente. Drain and return to pot or large bowl. Stir in sauce and 1/2 of cheese. Sprinkle remaining cheese and pancetta over pasta. Enjoy!