| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Finnish |
Rice/pasta, Potatoes, 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 |
sm |
Zuccihini; (about 10-oz in all) cut into 1/4 dice |
| 1 |
tb |
To 2 tb extra-virgin oil; |
| 1 |
tb |
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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