Tag Archives: Zucchini

Vegetable Frittata with Ricotta

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Have you ever just needed to get your hands on a tub full of ricotta only to find that every store in apparently the entire Boston Metropolitan region is out of it?  I recently had to suffer through a similar experience.  I even went down to the North End (where there should be little Italian delis everywhere) only to find they too were out of ricotta.  After two hours of searching, I gave up and got on the T to come back to Harvard Station.  Turns out, what I was looking for was nearby all along!  There was a little deli right on top of the Harvard T station that had copious amounts of ricotta.  Fresh
, organic, hand-pulled.  I was smitten.  So it came home.

After playing around with some ideas for a while, I finally came up with a vegetable frittata, loaded up with ricotta.  This is easy, fast and the perfect meal for breakfast lunch or dinner, so I highly recommend making it as soon as possible.

What you need:

  • 3 eggs
  • splash of milk
  • 1 T olive oil
  • 1 clove garlic, minced
  • 1/2 of a small onion, thinly chopped
  • 1 cup broccoli florets
  • 1/2 cup zucchini, cut into cubes
  • 1/2 cup mushrooms, sliced
  • 1/2 cup ricotta
  • Parmesan cheese
  • Salt and pepper

What you do:

  1. Combine the 3 eggs and milk in a small bowl.  Beat the mixture to blend and set aside
  2. In a small cast iron skillet, heat the olive oil.  Once the olive oil is ready, add the garlic and onion to the pan.  Cook, stirring every now and then, until the onions start to become translucent.  Add the mushrooms, broccoli and the zucchini and cook the vegetables until they’re soft.
  3. Pour the egg mixture over the vegetables in the pan and place teaspoon-sized drops of ricotta evenly throughout the pan.  You can sprinkle some Parmesan cheese on top if you’d like.
  4. Place the skillet under the broiler and cook until the cheese is bubbling and the egg mixture is cooked through.  About 10 minutes.
  5. Once fully cooked, you can remove the skillet from the oven and allow it to cool on the oven.
  6. Enjoy!
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Farmers Market Pasta Primavera

Farmers Market Pasta Primavera

I love summer squash.  This is a new love, but it’s a very real one.  My farmers market was teeming with all sorts of squashes last week, like yellow, zucchini and pattypan, and they all managed to find their way home with me.  When I was digging around in my cabinets and drawers last night trying to figure out what to make for dinner, squash was conveniently easy to find and therefore made my decision easy.

Pasta primavera is an easy dish that allows vegetables to shine.  I really love it because there are so many different colors, and more (naturally-occurring) colors usually means more vitamins and a more appetizing, flavorful dish.  This dish is also perfect for a Meatless Monday!

Here’s what I used:

  • 2 yellow squash, sliced into rings, then quartered
  • 2 pattypan squash, cut into eighths
  • 1 zucchini, sliced into rings, then quartered
  • 1 Tomato, chopped
  • 2 cubes of frozen basil
  • Papardelle
  • Salt and Pepper
  • Olive Oil
  • 4 T Parmesan cheese

Here’s what I did:

  1. Spread the squashes and the zucchinis in a glass 8×11 baking dish.  Sprinkle with olive oil and salt and pepper to taste until you have a nice, light coating.
  2. Roast the vegetables for about 30 minutes on 400 degrees.
  3. Meanwhile, bring a pot of water to boil, adding salt and olive oil.  Once the water boils, add the papardelle and cook until al dente, about 9 minutes.  Drain, reserving about 1/4 cup of the pasta water.
  4. Once the vegetables are done, remove from the oven and add in the frozen basil and tomato.
  5. When the basil and tomato are warmed through, add in the papardelle and the pasta water, stirring to combine.  Add in the Parmesan and stir until spread evenly throughout.
  6. Serve as is or chop up some fresh basil and add it on top.  You can also sprinkle more cheese on top.
  7. Enjoy!
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