Spaghetti puglianese (with potatoes and zucchini)

2 servings

Ingredients

Quantity Ingredient
2 Potatoes; (about 1-lb) preferabley Yukon Gold Finnish Yellow cut into 1/4\" diced
6 ounces Spagghetti;(about 1\" pieces)
2 smalls Zuccihini; (about 10-oz in all) cut into 1/4 dice
1 tablespoon To 2 tb extra-virgin oil;
1 tablespoon Flat-leaf parsley; chopped
½ ounce To 1 oz ricotta salata; or other grating cheese

Directions

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.

Source: The San Diego Union-Tribune, Food Section, 11/2/95 + High-Flavor Low-Fat Vegetarian Cooking.

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 11-04-95

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