Wednesday, June 30, 2010
Spinach, Black Olive, Zucchini Pasta Algi Olio
OK Fans, I did it! I made Barbara's famous dish... pasta algi olio with veggies.
So simple, and if my kids liked the veggies I used, it might have been a hit with the fam. E won't eat black olives, Jacob won't eat spinach or zucchini, and Jenna won't eat zucchini. Ahhh... stumped from the get go - but I planned for that and made them plain pasta agli olio with a side of fresh carrots and peppers.
So, here's the gameplan:
8 ounces pasta (2 oz per person)
1/4 cup olive oil
2 small zucchini
1 bag spinach
15-20 black olives, sliced
Boil water in a large pot for the pasta - salt it for speed!
in 1 tbsp olive oil, soften the two zucchini which are sliced into nickle-thick slices - don't over soften - maybe 5 minutes. Then, add the black olives, then the spinach and stir, bringing the zucchini to the top (use heat on both sides of your spinach to wilt it faster). Add another tbsp of olive oil to help speed up the melting/wilting process.
when the pasta is done, drain it well, then add it to the top of the veggies, and drizzle the rest of the olive oil over the pasta - stir/fold/mix the pasta and veggies and plate - top with parmesan, salt and pepper to taste.