My son loves pasta, but I don’t make it very often, since its health benefits are negligible. Sometimes, though, he’s hungry and nothing seems to fit the bill. Tonight, the Parmesan-Zucchini Pasta on page 246 of A Taste of Aloha, in the Eggs, Cheese, Rice and Pasta section, was exactly what the toddler ordered–and I loved it too!
This pasta dish was simple and delicious, with bonus veggies in the form of sautéed zucchini (yum). I even used fat-free milk, to great effect. The sauce was creamy, rich, and flavorful, and the basil and browned zucchini bits gave it a deeper, caramelized flavor. My son has eaten it for dinner every night this week (it is awesome mixed with the Oven Kalua Pork), and I’ve enjoyed every bite I’ve stolen off his plate. Indulge in it tonight!
Veggie and pasta goodness!
- 1 (8-ounce) package thin egg noodles, cooked
- 3 tablespoons vegetable oil
- 1 pound zucchini, julienned
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 3 ounces fresh Parmesan cheese, grated
- 1 teaspoon dry basil
- 1/4 teaspoon salt
Heat 1 tablespoon of oil in a skillet. Add zucchini and cook until soft. Remove zucchini from skillet. Add remaining oil and butter. Stir in flour and cook for 1 minute. Gradually add milk, stirring constantly. Add zucchini, cheese, basil and salt. Toss until cheese is melted and sauce is smooth. Serve immediately over noodles.
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