HOW DO YOU DO: ZUCCHINI, RICOTTA + PINE NUT PASTA
Tree & Leaf Farm, and after two days of photo shoots and workshop-teaching, last night those aforementioned late July leanings met some serious Sunday L A Z Y. While comfort food was in order, spending more than about four minutes in the kitchen was not – and so: ZUCCHINI NOODLES.
Spiralize or mandoline or julienne or W H A T E V E R, zucchini noodles are lo-hassle but hi-impact, meaning that they look amazing on a plate with a next to nothing prep time. Served allllmost raw (snuggling up for a just a few minutes in a skillet with pine nuts + garlic), they're also an excellent vehicle for fresh ricotta (see: COMFORT FOOD). Follow up with a huge piece of dark chocolate and some white wine and four episodes of Summer Heights High and then B E D (you probably have a handle on how to spend a Sunday night, but I'm just saying, that's been working out really well over here as of late).
1 each medium-sized Yellow + Green Zucchini
2 large cloves Garlic, sliced thin
1/4 cup Pine Nuts
1/4 cup fresh Ricotta
a small handful Basil
flaked Sea Salt + fresh Black Pepper
good Olive Oil, for the skillet and for drizzling
1. Make your zucchini noodles using your favorite method + E Q U I P M E N T. Spread in a thin layer over paper towels, and sprinkle with flaked sea salt to draw out the water. Let sit for ten minutes and pat dry with fresh paper towels.
2. Heat 2 tsp. olive oil over med-hi heat in a large, non-stick skillet, then add garlic and pine nuts. Sautée for 5 minutes or so, until garlic begins to brown and pine nuts start to toast.
3. Turn the heat to hi, and immediately add the zucchini noodles. Using tongs, toss a few times throughout the next 5-6 minutes, until warmed through and tossed evenly with the garlic + pine nuts.
4. Remove from heat and plate. Top with fresh ricotta + basil, squeeze with fresh lemon juice to taste, and serve immediately.
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