* Exported from MasterCook *
Zucchini Sauce Capri Style
Recipe By :"Pasta Fresca" by Viana La Place and Evan Kleiman
Serving Size : 5 Preparation Time :0:00
Categories : Low Fat (less than 25%) Quick
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
1 large onion -- peeled and finely diced
1 large garlic clove -- peeled and minced
1 1/2 pounds tender zucchini -- trimmed and cut into small dice
2 large tomatoes -- peeled, seeded, and coarsely chopped
10 sprigs Italian flat leaf parsley -- leaves finely chopped
1 cup warm water -- or broth
salt
1 pound spaghettini
5 fresh basil leaves -- torn
freshly grated Parmesan cheese
Combine the extra virgin olive oil, onion, and garlic in a saute pan. Cook over
low heat until the onions softens. Add the zucchini, tomatoes, parsley, and
water or broth. Season with salt. Cover and cook at a gentle simmer until the
zucchini becomes very soft like a coarse puree, about 20 minutes. Cook the
pasta in abundant boiling salted water until al dente. Drain well and toss with
the sauce.
Taste for salt. Sprinkle with basil and serve with Parmesan cheese on the side.
Serves 4 to 6
"Here the zucchini is cooked untl it becomes like a coarse puree, not
tender-crisp, and unusual way to cook zucchini for pasta. We ate this dish on
the island of Capri in a trattoria sset in the middle of a grove of lemon
trees. On that warm evening, everyone sat outside at tables under the stars.
The trattoria's specialties were pasta zucchini sauce and rabbit stew, washed
down with island wine."
S(Formatted by Chupa Babi):
"07.04.08"
Copyright:
"1988"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 513 Calories; 14g Fat (23.2% calories
from fat); 17g Protein; 84g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;
84mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 5663 0 0 0 0 0 0 0
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