spaghetti with marinated vegetables
spaghetti alle verdure marinate
TOTAL TIME: 40 minutes plus marinating
MAKES: 4 to 6 servings
- 4 large roma tomatoes
- 2 medium zucchini, sliced lengthwise, ⅓-inch thick
- 1¼ cups packed fresh basil leaves
- ½ cup extra-virgin olive oil
- 2 garlic cloves, minced
- Freshly ground black pepper
- 1 pound spaghetti
- 8 ounces fresh sheep’s milk ricotta, crumbled
Bring a medium saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl; peel, seed and chop.
Heat grill or grill pan to medium-high. Grill zucchini until just tender, about 2 minutes per side. Transfer to a cutting board and dice.In a large bowl, stir together tomatoes and their juices, zucchini, 1 cup basil, oil and garlic; season generously with pepper. Let marinate at room temperature for 1 hour. Thinly slice remaining basil.
Bring a large pot of salted water to boil. Add spaghetti and cook until al dente. Drain and add to bowl with vegetables; add ricotta and sliced basil, and toss to combine. Season with salt and serve at once.
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