/home/ontherange/
writegirl2000@hotmail.com
The Illustrated Man's Garden-fresh Pasta
No more store-bought sugarcoated spaghetti sauces for me. Doctor's orders. Try this instead. It is the simplest of sauces and you get your meat-fix from the zucchini. Eggplant is even better, but for this recipe I used zucchini because anyone can grow zucchini.
I know this goes against my original premise of girls cooking better than boys, but he let me steal this. So I win!
3 cloves garlic, minced
1 onion, minced
2 T olive oil
1 T mixed fresh herbs…basil, thyme, marjoram, oregano (any combo you like)
1 large can stewed tomatoes
angel hair pasta
1 medium-sized (toward small!) zucchini cut into ¼" slices
Flour
2 eggs, beaten
salt and pepper
1. Place the first four ingredients in a skillet and sauté the veggies until clear but not browned.
2. Smash the tomatoes in your hand and add to the skillet. Simmer.
3. Place water on to boil for the pasta.
4. Dredge the zucchini slices in the egg yolk, then in the flour. Place on griddle. Repeat with all of the slices. Brown on both sides.
5. Cook pasta.
6. Serve by placing a pile of pasta on each plate. Add sauce. Then give each guest at least 4 zucchini slices.
7. The Illustrated Man does another version of this recipe. Omit the tomatoes and use Portobello mushrooms and a dash of white wine instead. Yummy either way!
