| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Entree |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Rotini; colored |
| 1 1/2 |
lb |
Zucchini; (3 medium) |
|
|
Salt |
| 1 |
lg |
Onion; sliced |
| 1/2 |
lb |
Potatoes; peel thinly slice |
| 8 |
tb |
Butter |
| 4 |
oz |
Prosciutto or smoked ham; julienned |
| 1 1/2 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Fresh parsley; minced |
| 2 |
tb |
Chopped fresh basil |
| 1 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 |
lb |
Tomatoes; peeled and chopped |
INSTRUCTIONS
TOMATOES: 3 medium, rip. Or 2 cups drained canned plum tomatoes.
Preheat the oven to 350 degrees. Cook the pasta according to package
directions. Drain the pasta and set aside.
While the pasta is cooking, trim the zucchini but do not peel. Slice the
zucchini thinly, place in a colander, and sprinkle with salt. Let stand at
room temperature for 30 minutes to drain off excess moisture.
Put the zucchini between 2 layers of paper towels and squeeze dry with your
hands. Place the zucchini in a well-greased 9 x 13-inch clear baking dish.
Top with the onion slices, then with the potatoes. Dot with 2 tablespoons
of the butter and sprinkle the prosciutto on top. Dot with 2 more
tablespoons of butter. Sprinkle 3/4 cup Parmesan cheese on top.
In a separate bowl, mix the pasta, parsley, and basil with the salt and
pepper to taste. Distribute the pasta over the vegetables in the baking
dish. Dot with 2 more tablespoons of butter. Top the pasta with the
tomatoes, dot with the remaining butter, and sprinkle the remaining
Parmesan on top. The casserole can be refrigerated for 4 hours at this
point.
Cover the baking dish with aluminum foil and bake 45 minutes to 1 hour.
Turn off the oven, open the oven door, and let the dish stand for about 10
minutes before serving. [patH mcRecipe]
Recipe By : Nathalie Dupree Cooks (1996) TVFN
Posted to MC-Recipe Digest V1 #243
Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“This is the day the Lord has made! Be glad!”