Spaghetti Puglianese (with Potatoes And Zucch
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Finnish | Potatoes, Rice/pasta, Veggies | 2 | Servings |
INGREDIENTS
| 2 | Potatoes, about 1-lb | |
| preferabley Yukon Gold | ||
| Finnish Yellow cut into | ||
| 1/4" diced | ||
| 6 | oz | Spagghetti, about 1" pieces |
| 2 | Zuccihini, about 10-oz in | |
| all cut into 1/4 dice | ||
| 1 | T | To 2 tb extra-virgin oil |
| 1 | T | Flat-leaf parsley, chopped |
| 1/2 | oz | To 1 oz ricotta salata |
| or other grating cheese |
INSTRUCTIONS
Bring 1 quart water to boil with salt to taste in a large heavy saucepan. Add the potatoes and briskly simmer over medium heat until they lose theire rawness, about 3 minutes. Add the spaghetti and cook until almost al dente, about 3 minutes. Add the zucchini and cook 2 to 4 minutes, or until all the vegetables and pasta are tender. Drain the ingredients in a colander over a bowl, reserving a little of the cooking liquid. Transfer the ingendients to a serving bowl. Stir in the olive oil, parsley and pepper, and 1 to 2 tb cooking liquid. Correct seasoning, adding salt and pepper to taste. Grate a little cheese on top and serve at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 710
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 14.2mg
Potassium: 941.8mg
Carbohydrates: 151.4g
Fiber: 8.3g
Sugar: 1.9g
Protein: 19.9g