Awhile back we came across Meatless Monday while surfing the twitter-sphere. For those unfamiliar with the movement, Meatless Monday is a national effort that aims to reduce the average meat consumption by 15% in order to promote personal health and the health of the planet. So, this past Monday (6/18) I decided to partake in the movement in my own way by cooking-up this simple and tasty pasta dish.
The abundance of beautiful veggies at FRESHFARM Markets Silver Spring
made having a meat free Monday a breeze; the hardest part was restraining myself from buying more than was necessary! This recipe is reminiscent of something my mother would often make me and my sisters growing up, so the nostalgia factor only adds to its appeal. There are only a handful of ingredients needed to make this dish, and a few simple tricks that make it extra special. Here's what you'll need: one bulb of fresh garlic (I mince the cloves and slice-up the entire stalk), 1-2 lemons (the juice and zest), a small to medium-sized bulb of red-onion, your favorite pasta (I prefer the grainer texture and nuttier flavor of whole wheat pasta), and of course a nice chunk of Bella Vita!
The aroma of the garlic, red onion, and zucchini was intoxicating.
| |DeBoles Angel Hair Pasta - Their Whole Wheat with Golden Flax is delicious , nutritious, and tastes great with some grated Bella Vita.
Start by getting your pasta water boiling -- keep an eye on it and add the pasta when the water starts bubbling. In a large 4 qt. saute pan heat-up some extra virgin olive oil over medium heat. Add the sliced zucchini and cover for a few minutes, allowing them to sweat a bit before browning them on both sides.
Uncover, and stir the zucchini around to ensure their sufficiently browning on both sides. Add the garlic, zest and juice of one lemon, and red onion. Season the veggies with sea-salt and cracked black-pepper. Save about one cup of the pasta water, set aside, and drain the pasta when it's al dente.
Remove a zucchini round and give it a taste-test -- it should be cooked through yet still slightly crunchy. Add the cooked pasta directly to the saute pan and toss ingredients around. Grate some Bella Vita over the hot pasta, toss, add the juice of another lemon, a generous amount of extra virgin olive oil, and about a quarter of a cup of the pasta water. The Bella Vita, lemon juice, olive oil, and pasta water combination create a perfectly balanced creaminess without the need for heavy cream or butter. This recipe is great because it's super versatile -- just switch out the zucchini for any seasonal vegetable of your choice and voila dinner is served.
-- Bella Vita Primavera recipe provided by Daniel.