| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
3 |
-4 |
INGREDIENTS
| 7 |
oz |
Taglierini (or Linguini) |
| 8 |
oz |
Small firm zucchini |
| 1/2 |
c |
Fresh herbs (parsley, basil, chervil, lemon thyme etc) |
| 1 |
|
Lemon |
| 6 |
tb |
Virgin olive oil |
| 5 |
tb |
Pine nuts |
| 4 |
|
Shallots- thinly sliced and roughly chopped |
| 4 |
ts |
Capers- rinsed |
| 2 |
|
Sun-dried tomatoes- cut into thin strips |
|
|
Parmesan- grated |
INSTRUCTIONS
Cut zucchini diagonally into pieces, same thickness as pasta. Cut into
narrow matchsticks. Chop herbs. Remove thin strip of lemon peel and cut
into fine slivers.
Heat 2 T. oil in pan- add nuts. When browned, add shallots and cook at med.
heat til soft. Transfer to bowl. Add oil, lemon, capers, tomatoes and
herbs.
Boil water. Cook zucchini approx. 1 minute and remove. Dry and add to bowl.
Cook pasta and toss with herb mixture.
Serve with Parmesan as a passer.
Posted to fatfree digest V96 #243
From: "Jen Whitmer" <jwhitmer@centralamerica.com>
Date: Mon, 2 Sep 1996 10:13:13 +0000
A Message from our Provider:
“Your pain touches God’s heart”