Tuesday, July 14, 2009

Rotini Zucchini Pasta


adapted from Rachel Rays Summer Veggie Pasta:

1 box Rotini pasta (from this save 1 cup of cooking water for later)
some olive oil
lots of chopped garlic (several cloves)
1/2 cup italian or reg bread crumbs
3-4 zucchini thinnly sliced
4 ears corn, kernals scraped off
at least 6oz swiss cheese (or fake if vegan)
lots of fresh basil (at least 1/4 cup!)

cook pasta. while cooking pasta, heat a seperate pan with olive oil add 1/2 garlic and bread crumbs. In ANOTHER pot heat more olive oil over med heat, add the other 1/2 garlic and add zucchini and cook for 5 min. stir in kernals of corn, cooked pasta and that saved 1 cup of the cooking water from pasta, add 1 cup swiss cheese then add salt and pepper. Top with remaining cheese and basil and breadcrumb mixtures.

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