Saturday, 18 September 2010


Quick, easy and tasty. That's a perfect way to describe this meal. I was very hungry when I came into the house after having spent most of the day pruning, and weeding, and cleaning the garden. There was plenty of zucchini to be found in the refrigerator, and I also had on hand some fennel, scallions and pasta which were begging to be used. So I threw this pasta and zucchini dish together, and it only took twenty minutes. I had dinner and then I headed back outside to finish clearing a spot for planting mums. Satisfaction.


3 small zucchini
4 scallions, chopped
3/4 cup acini di pepe pasta
1/2 fennel bulb, finely chopped
3 tablespoons slivered almonds
juice of half a lemon
3 tablespoons Parmesan cheese
4 tablespoons olive oil
salt and pepper to taste
2 tablespoons fresh parsley
1 tablespoon herbes de Provence

  1. Wash the zucchini and peel some of their skin off with a vegetable peeler. You should wind up with zucchini that appears striped: white flesh and green skin. Doing this eliminates most of the bitterness that is sometimes given off by the zucchini skin.
  2. Slice the zucchini thinly lengthwise, and then chop it crosswise.
  3. Heat the olive oil in a large skillet and add the scallions. Cook them for about a minute and then add the zucchini, fennel, herbs de Provence and lemon juice. Season with salt and pepper and saute until the zucchini is soft.
  4. Meanwhile, cook the pasta according to package directions, and then drain it.
  5. Heat a small skillet over medium heat and and dry-toast the almonds.
  6. Toss the pasta with the zucchini and the toasted almonds.
  7. Serve garnished with Parmesan cheese.