Meatless Monday: Pasta + Zucchini, Lemon, Chili & Burrata

The Perfect Simple Summer Produce Side Dish -
NK's Tomato Carpaccio
Recipe HERE

So did everybody have a great holiday weekend? 


Welcome to Monday! 

Don't all jump up and down at once. 

But if we're looking on the bright side, I can report that some really good meatless meals have been materializing in our kitchen of late. 

At the height of summer, when produce is especially great, going meat-free gets that much easier. 



There's nothing like walking into a farm stand or market and being totally inspired by their fruits and vegetables. (With Tomatoes in season, our Tomato Carpaccio pictured here is a great place to start.) That very thing happened to me recently and resulted in what is today's meatless Dinner, a vegetarian pasta dish that I hope you will like as much as I do. 

~In our Lumachine with Zucchini, Lemon, Chili, & Burrata, market-fresh Zucchini gets a quick saute and then marinates for about 10 minutes in Lemon Zest and Juice, as well as spicy Red Chilies. Once tossed with short Pasta or your choice, the Zucchini mixture is enhanced with fresh ribbons of Basil and, here's the topper -  runny and impossibly delicious dollops of Burrata Cheese. 

The result is a bright, herbaceous and lemony dish with a spicy Chili twist cooled by the mellow, creamy cheese. If you can't find Burrata, a good Buffalo Mozzarella will stand in just fine, but don't miss trying Burrata at least once in your life. And don't sample it too much while you're cooking this meal because if you are anything like me, you'll eat it all and have none left for dinner. 

What makes this dish great? Today's Pasta will enthuse even the most reluctant veggie eaters, or at the very least, those that groan when meat is missing from their dinner (ahem, Husband...). I will even go out on a further limb and propose that perhaps if you sub in another short pasta in a fun shape (remember Wagon Wheels?) and omit the spicy Chilies, you may even ge able to coax your vegetable averse kids into eating this.

Let's get to it. 

Lumachine with Zucchini, Lemon, Chili and Burrata

Serves 4 as an appetizer, 3 as an entree

Ingredients:

Freshly Chopped Zucchini, Photo: NK 

2 Large Zucchini, well scrubbed. Cut in half lengthwise and sliced into thin half moons

2.5 Tablespoons Extra Virgin Olive Oil

3 large Garlic Cloves, lightly crushed

3 Small Dried Chilies (Such as Thai Bird Chilies), very finely chopped

Zest of 1 Large Lemon

1 Tablespoon Lemon Juice

Red Chilies, Photo: NK  

8 Ounces Burrata Cheese, cut into 1 inch pieces (try for about 3 pieces per person)

1/2 teaspoon Kosher Salt (plus more for boiling Pasta)

1/4 teaspoon Black Pepper

5 Large Basil Leaves, cut into thin ribbons (chiffonade)

3/4 Pound Short Maccheroni such as Lumachine or other thimble-shaped Pasta

Method:

1. In a large skillet, heat Oil and Garlic Cloves over medium flame. Heat for about 3 minutes until Garlic becomes fragrant and begins to brown. Remove Garlic Cloves and discard.

Marinating the Zucchini, Photo: NK 

2. Add sliced Zucchini to the skillet and cook, stirring often, for about 4 minutes. Turn off the flame and season with a 1/4 teaspoon Kosher Salt and an 1/8 teaspoon of Black Pepper. Next, add the chopped Red Chilies, Zest of 1 Lemon, and a Tablespoon of Lemon Juice. Stir. 

3. Carefully pour the contents of the skillet into a heatproof bowl, juices and all. Set aside for at least 10 minutes, stirring occasionally. The longer it sits, the better it will be. Reserve skillet for finishing the Pasta.   Note: You could stop right here and end up with a really nice Vegetable Antipasto. You can also make this entire pasta recipe ahead by following the directions up to this step and refrigerate the Zucchini Mixture up to 1 day. Bring to room temperature before using.

4. When ready to finish up the dish, boil your Pasta of choice in well-salted water according to the package directions. When Pasta is done, drain it well and pour it back into the large skillet over low heat. 

5. Toss the Zucchini Mixture with all its juices into the skillet. Stir to mix Pasta and Zucchini together. Add the ribbons of Basil and stir again. Taste for seasoning and adjust to your liking. 

6. Plate your Pasta and top each dish with 2-3 dollops of Burrata Cheese. Finish with an extra sprinkling of Black Pepper. Serve immediately and enjoy!  

Lumachine with Zucchini, Lemon, Chili, & Burrata, Photo: NK 

Takeout Makeover - Lightened Up Asian Dinner

Today's post is all about flavor, and how even the richest takeout delights can be lightened up yet still remain satisfying in all the right ways. Our first recipe is a bold, Thai-inspired salad made with absolutely no fats. Zucchini Ribbons sliced on my new mandoline (courtesy of my wonderful Mother-in-Law) make for a lovely presentation, and the tangy, sweet and salty dressing packs a delicious punch. Any crunchy green veggie will do for this, green beans, snap peas, whatever you have on hand! You will almost forget that you're eating healthy. 

For our entree, I checked out a few WeightWatchers recipes a friend shared with me and settled on their virtuous version of General Tso's Chicken. I will say - it came out pretty good. While it was by no means an exact copy, more evocative really, the recipe definitely yields an easy, tasty and flavorful chicken dish nonetheless. Just because you are eating more carefully doesn't mean you have to miss out. 

Super Healthy Thai-Style Mango Salad
Adapted from Veggie Wedgie
Serves 2-3

Ingredients:
Juice of One Lime 
1 teaspoon Agave Syrup or Honey
1 teaspoon Orange Juice
1/2 teaspoon Fish Sauce (optional)
1 dash Sriracha 


1/2 Cup Cilantro, chopped
1/2 Hot House Cucumber, unpeeled, or 1 regular Cucumber, peeled
1 Zucchini
1/2 Lb Sugar Snap Peas
1 Yellow Thai Mango or underripe regular Mango

Julienned Mango, Photo NK

                                                                 Method:

In a small bowl, mix the first 5 ingredients to make the dressing. Set aside.

Next, peel and cut Mango into matchsticks (julienne them) and chop Snow Peas




Using a spiralizer, mandoline set on the thinnest setting, or sharp chef's knife, cut zucchini lengthwise as thin as you possible can, to create ribbons. 



Chop Cucumber by hand into 1/4 inch thick slices and then roughly chop them. 



Combine chopped Cucumbers, Sugar Snap Peas, and Cilantro together. Pour half the dressing over and toss, the add in half the Mango matchsticks.

Snap Peas, Cilantro and Cucumber, Photo: NK

Next, Spread the Zucchini Ribbons on a flat surface and gently toss them in the remainder of the dressing. 

To assemble the salad, pile the Snow Pea, Cucumber, and Mango mixture onto a plate. Place Zucchini Ribbons on top or on the side (whatever you prefer presentation-wise!). 

Finally, top with the reserved Mango matchsticks. Serve and enjoy!

Thai-Style Mango Salad, Photo: NK

WeightWatchers General Tso's Chicken
Very lightly adapted

Photo: NK

Serves 4. *8 Points Per Serving

Ingredients:
3/4 Cup Low Sodium Chicken Broth
1.5 Tbsp Cornstarch
2 tsp Peanut Oil
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tablespoon White Vinegar
1/2 tsp Ground Ginger
1/4 Jalapeno, seeded and thinly sliced (optional)
1/2 tsp Crushed Red Pepper 
2 Garlic Cloves, minced
3 Scallions, white and green parts sliced

2 Cups Cooked Brown Rice,we like Uncle Ben's Ready Rice (done in 90 seconds in microwave),kept warm

1 Lb Organic Boneless Skinless Chicken Breast, cut into two inch chunks

 
Method:



In a bowl, combine Chicken Broth, Cornstarch, Soy, Sugar, Vinegar and Ginger powder. Whisk briskly and set aside. 

Heat oil in a wok or large, high sided skillet over medium-high heat. Make sure it gets nice and hot. Add Scallions, Garlic, Red Pepper Flakes and Jalapeno. Cook for 1-2 minutes stirring continuously. Add chicken and sauté until browned on both sides, about 5 minutes. 

Next, add the Sauce that you set aside and simmer until the sauce becomes thickened and the Chicken is fully cooked, about 3 minutes.

Serve over Rice and enjoy!

Lightened Up General Tso's, Photo: NK

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