... from France

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Spaghetti with Mushrooms, Zucchini, and Tarragona

 

340 grams spaghetti, freshly cooked

2–4 tablespoons extra-virgin olive oil

450 grams zucchini, trimmed, diced

1/2 teaspoon dried crushed red pepper

900 grams mushrooms, sliced

2 1/2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh parsley

2 large garlic cloves, minced

2 large tomatoes, chopped

 

1.     Brush a large deep nonstick skillet with 1 to 2 tablespoons of the olive oil; heat over medium-high heat. Add zucchini and crushed red pepper. Sauté until beginning to soften, about 3 minutes. Transfer to bowl.

2.     Brush the skillet again with 1 to 2 tablespoons of olive oil; heat over medium-high heat. Add the mushrooms and sauté until brown and tender, adding water by tablespoonfuls as needed if the mushrooms stick to skillet, about 18 minutes. Add the zucchini mixture, herbs, and garlic and stir 1 minute. Season to taste with salt and pepper.

3.     Add the pasta and tomatoes to the mushroom mix­ture; toss to blend, adding water by if the mixture is dry. Season with salt and pepper. Transfer to a bowl.

 

Makes 4 servings

 

Salad with Farfalle, Vegetables and Goat Cheese

 

450 grams (1 pound) farfalle

340 grams (3/4 pound) red and yellow peppers

225 grams (1/2 pound) zucchini

3–4 fresh thyme springs

1/2 bunch fresh basil

57 grams (1/4 cup) goat cheese

115 grams (1/2 cup) pitted green olives

6 tablespoons extra virgin olive oil

Salt and pepper

 

1.     Cook the farfalle until al dente. Meanwhile, trim and dice the zucchini, then sauté with 2 tablespoons of the olive oil for several minutes, seasoning with salt and pepper. Set aside.

2.     Cube the goat cheese and set aside. Wash and chop the herbs and set aside. Wash the peppers, cut in two and discard seeds and white filaments. Grill the peppers, cut them into cubes and set aside.

3.     When the pasta is cooked, rinse in cool water and drain. Put the pasta in a salad bowl, tossing with 2 tablespoons of olive oil. Add the zucchini, peppers, aromatic herbs, goat cheese, olives and the remaining oil. Mix and serve.

Makes 4 servings

 

 

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org