Ingredients:
1 box of rigatoni ( jumbo Uncle Giuseppe’s if possible)
1 yellow zucchIngredients:
1 box of rigatoni ( jumbo Uncle Giuseppe’s if possible)
1 yellow zucchini ( shredded/julienned)
1 green zucchini ( shredded/julienned)
1 Parsnip ( peeled, shredded/julienned)
3 to 4 garlic cloves ( crushed)
1 cup grated parmigiano ( + )
Juice of 1 lemon
Olive oil
Lightly chopped parsley
Salt/pepper
Hot pepper flakes
Preparation:
* Bring a pot of salted water to a boil
* Drop the pasta, stirring occasionally
* In a large frying pan, heat a good splash of olive oil. Add the squash, parsnip some hot pepper flakes and the garlic ( be sure to keep garlic on the side to brown-see video)
* Continue cooking on high heat, stirring occasionally, until veggies are soft
(about 3 minutes depending on size ), add lemon juice and shut off fire. Season with salt/pepper, toss and taste.
* Drain pasta when it’s ready, turn veggies on med heat, add pasta and toss. Season with some salt/pepper and add the grated parmigiano. Shut off fire, add the parsley, toss and serve. ( add more olive oil if mixture seems a bit dry)ini ( shredded/julienned)
1 green zucchini ( shredded/julienned)
1 Parsnip ( peeled, shredded/julienned)
3 to 4 garlic cloves ( crushed)
1 cup grated parmigiano
Juice of 1 lemon
Olive oil
Lightly chopped parsley
Salt/pepper
Hot pepper flakes
Preparation:
* Bring a pot of salted water to a boil
* Drop the pasta, stirring occasionally
* In a large frying pan, heat a good splash of olive oil. Add the squash, parsnip some hot pepper flakes and the garlic ( be sure to keep garlic on the side to brown-see video)
* Continue cooking on high heat, stirring occasionally, until veggies are soft
(about 3 minutes depending on size ), add lemon juice and shut off fire. Season with salt/pepper, toss and taste.
* Drain pasta when it’s ready, turn veggies on med heat, add pasta and toss. Season with some salt/pepper and add the grated parmigiano. Shut off fire, add the parsley, toss and serve. ( add more olive oil if mixture seems a bit dry)