This recipe comes from Real Simple magazine. I chose it because it was a quick meal, with simple and inexpensive (yet healthy and delish) ingredients, and it was something that I could easily throw together before the art show at A's school tonight. It's a great way to use all of that summer squash and zucchini that seems to grow in number throughout the summer. And A gives it two thumbs up!
You need:
1# frozen ravioli
1 tbsp. olive oil
1 shallot, chopped
3 summer squash (I used yellow and zucchini), thinly sliced
1 c. heavy cream
1 tbsp. lemon zest
1/2 parmesan, grated
2 tbsp. fresh chives, grated
salt and pepper
Cook the pasta according to the package directions. Reserve 1/2 c. of the pasta water, drain the pasta, and return to the pot.
Heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes. Add the squash and some salt and pepper to taste. Cook until tender, about 5 minutes. Add the cream and lemon zest and cook for another minute or two, until the cream is thickened.
Add the squash mixture, parmesan, reserved pasta water, and a little more salt and pepper to the pasta and toss gently to coat. Serve with a sprinkle of chives and parmesan cheese.
Serves 4
Found you!! :)
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