Yotam Ottolenghis Pasta And Zucchini Salad Recipes

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YOTAM OTTOLENGHI'S PASTA AND ZUCCHINI SALAD



Yotam Ottolenghi's Pasta and Zucchini Salad image

This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening's supper.

Provided by Ligaya Mishan

Categories     dinner, easy, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Salt and black pepper
2/3 cup sunflower oil, or other neutral oil
3 medium zucchini, cut into 1/4-inch-thick slices
1 1/2 tablespoons red wine vinegar
3/4 cup frozen shelled edamame
2 cups basil leaves, shredded coarsely
1/4 cup parsley leaves
1/3 cup olive oil
8 ounces strozzapreti or penne pasta
Zest of 1 lemon
1 1/2 tablespoons capers
7 ounces buffalo mozzarella, torn into chunks

Steps:

  • Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
  • In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
  • In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
  • In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Nutrition Facts : @context http, Calories 913, UnsaturatedFat 54 grams, Carbohydrate 54 grams, Fat 68 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 12 grams, Sodium 876 milligrams, Sugar 7 grams, TransFat 0 grams

SUMMER SQUASH AND BASIL PASTA



Summer Squash and Basil Pasta image

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

Provided by Chris Morocco

Categories     Bon Appétit     Summer     Pasta     Yellow Squash     Squash     Zucchini     Garlic     Dinner     Quick & Easy     Quick and Healthy     Vegetarian     Parmesan     Basil

Yield 4 servings

Number Of Ingredients 9

1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves

Steps:

  • Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
  • Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
  • Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

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