Despite loving to cook and spend time in the kitchen, I find I spend less and less time in the kitchen making dinner in the summer. To take advantage of the light as much as I can, after-work time is spent walking, mowing the lawn, reading, writing, everything but making dinner. Which means it gets on the table late, sometimes really late; our usual 8 p.m. dining time has been bumped sometimes to 8:30 and even close to 9 p.m.! With the start of September, I decided to make a new start and to start cooking earlier, which means I’m looking for quick, nutritious and healthy dishes to make on a weeknight.
You’re going to want to make this pasta dish NOW! It’s perfect for late summer, since zucchini, summer squash, and fresh herbs are still plenty. This recipe had three techniques I’d never used before: “wilting” the squash by pouring the hot pasta water on it, softening and tempering the onion flavor by boiling it with the pasta, and making a roux without butter. All worked beautifully and I definitely got this on the table in record time!
I prefer to buy small squashes, so I used two or three of each, because you can never go wrong adding more veggies. Since there is no butter in the sauce, I flavored it with a little bit of white wine, which was perfect. Lemon juice would be a good addition, too. I had some mushrooms in the veggie bin, so I sautéed a few in olive oil to add for a bit more texture to the sauce. Those who eat gluten-free, brown rice pasta can easily be substituted for the fettuccine.
Lots of vegetables, freshly chopped herbs, and one cooking pot for easy cleanup, this is a recipe that will please even those meat lovers in your house—and get on the table quickly. Cook it tonight!
This recipe first appeared in the September 2015 issue of Cooking Light magazine. Serves 4 (serving size: about 1 1/2 cups)
1 medium zucchini (about 8 ounces)
1 medium summer squash (about 8 ounces)
8 ounces uncooked fettuccine
1/2 cup thinly sliced red onion
1 cup 2% reduced-fat milk
1 1/2 tablespoons all-purpose flour
1/3 cup heavy cream
1/2 cup chopped fresh tarragon, basil, or parsley
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander.
2. Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt, and pepper. Serve immediately.
MVK’s *Like* of the Week: A Farewell
Or sadly, my dislike of the week. One of my all-time favorite food writers, Mark Bittman, is hanging his The New York Times pen to join a young start-up company. The original Minimalist, for years Bittman’s weekly column introduced readers to healthy eating with quick, easy-to-make recipes. Even years later, I still to this day refer to his tips on salads, grilling, summer cooking, holiday cooking, and more. His style of cooking is what I strive for every time I enter the kitchen, and he makes it look so easy! His opinion piece which began five years ago, educated cooks and readers to the politics of food and frequently made me think about where my food is coming from, and where, ethically, the food industry is going.
While my weekly dose of Bittman inspiration is a loss for me as cook and reader, his presence will still be in the limelight. His newest cookbook, Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities, comes out at the end of October. And I still have those dog-eared columns.