Recipe of the Month for May

I admit it. I like food. Even with all my dietary constraints, I very much enjoy sitting down to a good meal. I’m not alone in my delight. My dog would agree with me, so would my bunny, so would the squirrels and hawk and foxes that visit my yard. Why should we humans deny ourselves delicious, wholesome food when no other creature on the planet does? We shouldn’t!

I’ve decided to make the last Friday of each month a day for posting favorite recipes and meal ideas. I’ll go back and forth between meat dishes and non-meat since I’m vegetarian. My family is not, however, so I’m quite comfortable with addressing many food preferences.

Last time I posted a meal idea it was around an easy crockpot beef dish, so this month you get vegetarian. One thing good about that, though, veggie dishes make great sides when you add a roasted something-or-other to the meal. I do that a lot for my family. In fact, this recipe is just as tasty with strips of roasted chicken added to it.

Without further ado, here is one of my favorites from Moosewood Restaurant Cooks at Home, page 195.

Spaghetti with Zucchini and Lemon

  • 1 pound spaghetti or linguini
  • 1 T olive oil
  • 4 garlic cloves, minced or pressed
  • 6-8 small, tender young zucchini, sliced (4 cups)
  • dash of salt and ground black pepper
  • juice of 1 lemon (in my experience less is better; about 1/3 of lemon)
  • 6 large, fresh basil leaves cut into strips (about 1T of dried if you don’t have fresh)
  • 1-2 cups grated Pecorino cheese (3-6 ounces) –if you can have dairy, this makes the dish!

Cook the pasta according to directions on the box. While the pasta cooks, heat the olive oil in a large heavy nonreactive skillet. Add the garlic and zucchini and sauté on medium-high heat until the zucchini begins to brown. Sprinkle with salt and pepper. Add the lemon juice and basil, stir, and remove from the heat. The zucchini should be done just before the pasta is ready. When the pasta is el dente, drain it and then toss the hot pasta in a large warmed serving bowl with about a cup of the cheese. Top with the zucchini and serve immediately. Offer more cheese at the table, if desired.

This is delicious with Italian or French bread. For extra flare, make a simple dipping sauce using 1 cup olive oil, 2 cloves garlic, pressed, and a 1/4 tsp each of oregano & basil with ground pepper to taste.

If in season, finish off with fresh peaches and a dollop of whipped cream or vanilla ice cream.

Yummy!

What’s your favorite snack or meal?

4 thoughts on “Recipe of the Month for May

  1. Pingback: Zucchini, Tomato, Onion Recipe | Yummylicious Yoga

  2. Jose

    Thanks for sharing …I have just stopped eating meat and I’m on the search for good eating …I love food and sure gonna miss out …but I cant handle more of the meat industry ways to handle animals …but I’m gone keep some milk products, cheese, eggs and so on. Well, I cheated today with some sushi …shrimp and crabs …but I’m on the track …Think it’s gonna benefit my health anyhow. Gonna get me a spiral slicers and a juice grinder to start the day with some green power.

    Reply
    1. judyteel

      The changes that stick with us are the ones we go into gradually, I believe. It sounds like you’re on the right track and thinking of your dietary changes in terms of improving your health. That’s good! Keep at it and don’t give up. 🙂

      Reply
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