Main Dishes

Capellini al Pesto

5

This recipe reminds me of my first trip to Genova as a young man, we had lunch before I embarked on my first job as a bartender aboard the Greek liner Athena. It was a great summer time recipe - very light, I used to enjoy it on Sundays before going to the watch the soccer games on tv in the mess hall on the ship.

4
• 1 lb capellini
• 6 oz pesto sauce
• 6 oz green beans
• 2 oz pine nuts
• 2 medium potatoes peeled and diced
• 2 cloves of garlic
• 2 oz pine nuts
• 2 oz butter
• 2 oz romano
• 2 oz olive oil
• Basil leaves to garnish
• Peel skin off of the potatoes and dice • Blanch the potatoes and green beans in boiling water, (don’t boil too much, you still want them to be firm - should take about 6 minutes) • Remove the potatoes and green beans from the water and set aside - keep the same water in the pot for cooking the pasta. • Begin boiling the water again and add the pasta • Add oil in a skillet over medium heat, then add the pesto, and garlic • When it comes to a light simmer add the butter, pepper, beans and potatoes. • Add the fresh pasta directly from the pot with tongs into the skillet with the sauce (it’s okay that water is being added) • Add romano to the skillet and toss everything together. • Plate the pasta and sprinkle the pine nuts on top • Add a clove of fresh basil as a garnish
Nutritions

Calories
424

Sodium
262mg
10% DV

Fat
33g
51% DV

Protein
8g
16% DV

Carbs
9g
3% DV

Fiber
2g
10% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV