Zucchini and Ricotta Shells

A summery pasta dish!

Sometimes pasta feels a little heavy in the warm summer months, unless it's in pasta salad form. Instead of tomato sauce, this recipe relies on the zesty flavor of lemon. Canadian Living magazine suggests pairing the pasta with a Sauvingnon Blanc or an Italian Soave.

Although this dish could stand alone, we think it works best as an accompaniment to chicken or fish.

The recipe comes from the May 2010 issue of Canadian Living, and can also be found online. It's from their "quick and easy" series - and it lives up to that designation. Admittedly, it's not spectacular, but it is a quick, easy, and pretty tasty.

Zucchini and Ricotta Shells

Makes 4 servings

4 cups medium or large shell pasta

1/2 cup ricotta

2 teaspoons grated lemon rind

1/2 teaspoon salt

1/4 teaspoon pepper

2 zucchini

1 tablespoon extra-virgin olive oil

2 tablespoons fresh mint

2 tablespoons fresh chopped onion

2 tablespoons lemon juice

• Cook pasta according to package. Drain, but save 1/2 cup of the cooking water.
• In large bowl, toss together pasta, ricotta, lemon rind, salt, pepper, and 1/4 cup of the reserved pasta water.
• Quarter the zucchini, lengthwise. Cut away the core and cut (with a bit of diagonal flair) into slices.
• Heat oil in frying pan over medium-high heat. Sauté zucchini for about 5 minutes, until tender.
• Add zucchini to pasta, along with mint, green onion, and lemon juice. Use the remaining pasta water to achieve desired creaminess. Toss together to coat pasta.

Just wait until the end of the summertime

when zucchini overtakes gardens...

Sliced and ready to sauté

Fresh mint is incredibly fragrant

Next step: toss!

Enjoy!

Penne with Asparagus Pesto

Lisa and I were on our own for a week, left to forage through a near-empty-fridge, slopping together PB&J... kidding. Left to our own devices we cooked up a storm!

Dinners were a little tough because of how late Amy gets home, but we did a lot of making ahead. This penne recipe was perfect for that!

Rita Demontis is a Toronto Sun columnist who offers up an abundance of recipes to Torontonians. In early May, just as asparagus was coming into season, she started "stalking" the green vegetable. Did you know it has no fat and is high in fibre? Neither did we. Thanks, Rita. And thanks for our dinner, detailed below.

Penne with Asparagus Pesto (from the May 1, 2010 Toronto Sun)

1 pound asparagus

1/2 cup mint leaves

4 cloves garlic, minced

1/2 cup walnut pieces

1 tablespoon grated lemon rind

1 tablespoon lemon juice

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup vegetable or chicken broth

2 tablespoons olive oil

4 cups whole wheat penne

1/4 cup grated Parmesan cheese

• Wash asparagus, trim, and remove the tips. Set the tips aside - they'll be added at the very end.
• Cut asparagus stalks into 1-inch pieces. You should end up with just over 2 cups. Cook the stalks in boiling water for 3 - 5 minutes. Drain well, and cool by rinsing under cold water.
• Place asparagus stalks and mint leaves in food processor. Turn on the food processor and gradually add garlic.
• Add walnuts, lemon rind, lemon juice, and salt and pepper to food processor. Coarsely chop. Add oil and broth. Process until blended, but leave walnuts a little chunky.
• You can press pause here! If this is a make-ahead meal, stop here, refrigerate, and finish up tomorrow.
• Cook penne according to package directions. Add the asparagus tips for the last 2 minutes. Drain pasta and return to pot.
• Add pesto - start by adding 1/3 of the mix, and work your way up until desired flavor is achieved.
• Sprinkle with Parmesan cheese.

'Tis the season for these bright green stalks.

Mint leaves, ready to be turned into paste.

Almost pesto.

From here, just toss and serve!

Peppermint Meringues

Another AllRecipes success! Next post will be from a different site, promise... there's just so much good stuff on there. And the rating system paired with user suggestions is so helpful.

Meringues... these are sometimes called "forgotten cookies," because after they're cooked they are left in the oven for a long time. You probably won't forget about them though - they're just too pretty! The crushed candy canes are a perfect finishing touch on these light and airy cookies!

Recipe:

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup white sugar

Peppermint extract

Crushed candy canes

• In large bowl, beat egg whites, salt, and cream of tartar until the mixture forms soft peaks. Gradually add the sugar, continuing to beat the egg whites until stiff peaks are formed. Mix in a few drops of peppermint extract.
• Scoop the mixture into a ziploc bag and cut a tip off a bottom corner of the bag. Use this to pipe little dollops onto parchment-lined cookie trays (see below).
• Sprinkle crushed candy canes over the cookies.
• Bake for 1 1/2 hours in a preheated oven at 225 F. The meringues should be dry on the inside, but not tanned at all.
• Turn off the oven and open the door. Let the meringues sit inside the oven until completely cool.
• Store loosely covered in a cool, dry place. Do not refrigerate.

Before baking

What a winter-y looking cookie!