Super Yummy Summer Food: Pasta and Fried Zucchini Salad
I don’t know about y’all but I have a hard time eating hot/warm food when it’s as hot as the devil’s balls outside!
Last night, I made this really yummy, cold pasta salad dish from this cookbook:
This cookbook has THE BEST all vegetable meals that you will ever eat! No recipe is too difficult and Yotam finds a way to use simple methods to bring out the best flavors with each dish.
Y’all should definitely try this recipe!
Pasta and Fried Zucchini Salad
Adapted from “Plenty” by Yotam Ottolenghi (Chronicle Books)
Time: 45 minutes
Salt and black pepper
2/3 cup sunflower oil
3 medium zucchini, cut into 1/4-inch-thick slices
1 1/2 tablespoons red wine vinegar (I only used 1 teaspoon)
3/4 cup frozen edamame
2 cups basil leaves, shredded coarsely
1/4 cup parsley leaves
1/3 cup olive oil
9 ounces strozzapreti or penne pasta
Zest of 1 lemon (I didn’t use lemon zest - I recommend trying the pasta before adding zest)
1 1/2 tablespoons capers
7 ounces buffalo mozzarella, torn into chunks.
1. Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
2. In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
3. In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
4. In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.
It tastes even better if you let it marinate and serve the next day!
Yield: 4 servings.