Receta Zucchini Pappardelle Arrabiata with Corn, Chick Peas and Almonds
"Zoodles" Pappardelle made from Zucchini
The summer season may be over but
summer’s not. And for the next several weeks the farm stands will be brimming
with great produce. Fall is actually a fairly long growing season and really
only ends with the first frost. Out here
that will likely be deep in November. So
this dish is ideal for making right now and all the way into Fall. First of all, it can incorporate pretty much
whatever vegetable you fancy. Secondly,
it gives you something to do with that bumper crop of bumper crops, the
Zucchini. In this dish you turn Zucchini
into what one recipe writer called “Zoodles”.
“Zoodles” are what you get when you take a vegetable peeler or a
mandolin and thinly slice Zucchini into ribbons. Your left with Zucchini that resemble
pappardelle noodles in width and in the way you then use your Zoodles; as a
substitute for pasta in this version of arrabiata sauce.
Suzanne Lehrer of Plated
To give credit where credit is due, I was looking around for a Zoodles recipe having loved and previously made something from Sylvia Lehrer’s “Savoring the Hamptons” which appeared here a couple of summers ago: chewingthefat.us.com/2011/09/savoring-hamptons-and-recipe-for.html. I came across a recipe from another Lehrer,
this one a Suzanne who is the Culinary Manager at Plated (www.plated.com) an on-line grocer who delivers
ready-to-cook dinner recipes. I altered
the recipe to add corn and to use tomatoes I’d packed last summer. Sugo
all’Arrabiata is a classic Italian pasta sauce. Arrabiata literally means ‘anger’ in Italian. The sauce gets that moniker because of its
spicy nature. Made from garlic, tomatoes
and red chili peppers cooked in olive oil, the name of the sauce is either due
to the heat of the peppers or the diner’s reaction to it. Oddly, I don’t find this dish to be overly
spicy at all. It may be the addition of
the sweet corn and the grape tomatoes but the sauce just comes across as full
of flavor and not necessarily heat. The
roasted chickpeas give the dish some crunch as they added at the last moment. The almonds contribute to that aspect of the
dish too. And both are high in protein,
low in fat and make this dish a very health addition to your Meatless Monday.
Coming in at just 640 calories for a big satisfying bowl, this is worth making
whenever you want, Meatless Monday or not. And yes, it’s gluten free! Here is
the recipe:
Recipe for Zucchini Pappardelle Arrabiata with Corn, Chickpeas and
Almonds freely adapted from Suzanne Lehrer Takes
30-40 minutes to make. The proportions here are for 2 generous servings. It can easily be doubled.
- 4 zucchini, a mixture of yellow and green
- Zucchini
- 11⁄2 teaspoons dried oregano
- 1⁄2 teaspoon crushed red pepper
- 1 15 oz can crushed tomatoes
- 3 ears of corn, shucked and cut off the cob
- 2 tablespoons slivered almonds
- 3 tablespoons grated pecorino cheese
- 1. Preheat oven to 425°F. Mince garlic. Peel
- shallot and mince. Rinse basil and roughly chop leaves, discarding stems. Rinse
- grape tomatoes. Rinse zucchini. Using a vegetable peeler or a mandolin set at
- the thinnest possible setting, peel into wide ribbons, or using a sharp knife,
- very thinly slice lengthwise. Place ribbons in a bowl of cold water and set
- aside.
- 2. Now, roast the Chickpeas. Drain and rinse
- chickpeas. Pat dry with paper towel. On a baking sheet, toss chickpeas with 2
- tablespoons olive oil, dried oregano, salt, and pepper. Roast until crisp,
- about 18 minutes.
- 3. While chickpeas roast, bring a large pot of
- water to a boil over high heat. Heat 1 tablespoon olive oil in a medium high- sided
- pan over medium heat. When oil is shimmering, add garlic, shallot, and crushed
- red pepper and cook until fragrant, 3 minutes. Add grape tomatoes and cook
until beginning to shrivel, about 2 minutes more.
4. Add crushed tomatoes to pan, stir to combine,
and bring to a simmer. Simmer until sauce has thickened and flavors have
melded, 10-12 minutes. Taste and add salt and black pepper as needed.
5. While sauce simmers, in a small pan, arrange
almonds in a single layer and place over medium heat. Cook until toasted,
shaking pan occasionally, about 5 minutes. Remove pan from heat and set aside.
6. Drain zucchini. Add
to pot of boiling water along with a generous pinch salt. Blanch until just
bright green, 30 seconds, then drain and put into large bowls.
7. Add chickpeas, basil and pecorino to sauce. Stir, then divide evenly
between 2 bowls, garnish with almonds, and serve.