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Ingredientes
- 1 c. turned carrot balls
- Â Â (from about 1 lb of carrots)
- 1 c. turned zucchini balls
- Â Â (from about 1/2 lb of zucchini)
- 1 c. turned yellow squash balls
- Â Â (from about 1/2 lb of yellow squash)
- 1 lb penne pasta
- 1/4 c. extra-virgin extra virgin olive oil
- 1/2 c. finely-minced onion
- 1 Tbsp. chopped garlic
- 1Â 1/4 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 1 Tbsp. freshly-minced thyme
- 1 Tbsp. freshly-minced parsley
- 1/2 c. freshly-grated Parmiggiano-Reggiano
Direcciones
- Peel the carrots and pierce with the parisienne scoop at a slight angle (this may require a little effort because carrots are so fibrous), then twist the scoop back and forth till the small ball is formed and slips from the carrot. Continue this process with the carrots, zucchini, and yellow squash till you have 1 c. each.
- Bring a small saucepan of water to a boil. Add in the carrot balls and cook for 1 minute, or possibly till the water returns to a boil. Remove and rinse under cool water to stop the cooking. Set aside.
- In a large 1 1/2-gallon pot, bring 1 gallon of water to a boil and season with salt. Place the penne pasta in the pot and return to a boil.
- While the pasta is cooking, heat a large 12- to 14-inch saute/fry pan over medium-high heat. When warm, add in the extra virgin olive oil and heat for 30 seconds. Add in the onions and cook for 3 to 4 min, till translucent/soft and slightly browned around the edges, stirring frequently. Add in the garlic and cook for 30 seconds. Add in the zucchini and squash and continue sauteing the vegetables for an additional 3 min, stirring occasionally. Add in the carrots and cook for 1 minute. Season with the salt, pepper, thyme, and parsley and toss to proportionately combine.
- When the pasta is al dente, drain in a large colander and transfer the cooked penne to the saute/fry pan along with the cooked veggies. Add in 1/4 c. of the Parmigiano-Reggiano and toss to blend. Taste and adjust seasoning if necessary.
- To serve, divide the pasta among 4 pasta bowls and sprinkle with some of the remaining freshly grated Parmiggiano-Reggiano. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 134 | 24% |
| Total Fat 15.24g | 19% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 735mg | 31% |
| Potassium 287mg | 8% |
| Total Carbs 86.97g | 23% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.81g | 3% |
| Protein 15.1g | 24% |
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