Strozzapreti con Zucchini

August 17, 2017

Strozzapretti, (translated means to 'choke the priest'), is a twisted noodle which looks like a rope and is one of my favorite dry pasta because it is so easy to stab with your fork. This takes me back to grabbing some simple produce out of our garden in the back yard and making a quick lunch. Pair this with Frascati and enjoy the afternoon!

• 1 pound strozzapreti pasta
• 3 zucchini
• 4 cloves of garlic chopped
• 3 tblspn chopped parsley
• 5 oz olive oil
• 2 oz butter
• 4 oz grated romano
• Crushed red pepper to taste
• Pinch of oregano

• Begin by slicing the zucchini medallion style in 1/4" pieces • Place olive oil in skillet on high heat • Take the zucchini and sear in the skillet on both sides (Water will leak out of the zuchinne and cause little splashes) • Bring a pot of salted water to a boil - add pasta upon boil • After searing remove zucchini and set aside • Keep the oil in the skillet and reduce the heat • Add butter to the skillet and melt, then add garlic and oregano • Add zuchinne back to skillet • Use a strainer and add the pasta to the skillet with a couple spoonfuls of water (about 3 oz) • Add oregano and red pepper to skillet • Add cheese to the skillet and toss • Plate the pasta and layer the zucchini medallions on top • Garnish with parmigiano and parsley

Nutritions

Calories
578

Sodium
1205mg
50% DV

Fat
50g
77% DV

Protein
12g
24% DV

Carbs
19g
6% DV

Fiber
3g
12% DV