Events: Garden chef series

Barilla Seasonal Tips

July

zucchini

Zucchini is found all over Italy and is very popular in many recipes in the summer. Zucchini are mild in flavor, making them pleasing to most everyone. They are also very versatile and can be prepared many different ways. In the Emilia – Romagna region, they are often braised and drizzled with balsamic vinegar or baked in the oven with Parmigiano cheese. In Tuscany they can be found in savory pies or deep fried.

The most common way they are used is for pasta sauces, both with and without tomatoes.

When preparing zucchini, we recommend that you cut them, season them with sea salt and place them in a colander for about an hour to allow them to drain. This enhances their natural sweetness. When buying zucchini, always look for smaller, greener ones, as they are more concentrated in flavor.

SautÉed zucchini & summer vegetables

1 lb (1 small) eggplant, diced small
1 lb (3 small) zucchini, diced small
1/3 cup extra virgin olive oil
1 clove garlic, crushed
1-1/2 cups (1 medium) yellow pepper, diced small
1-1/2 cups (1 medium) red pepper, diced small
1 lb tomatoes on the vine
Salt & freshly ground black pepper, to taste
1 box (16 ounces)
BARILLA Rigatoni
2 tablespoons Italian
flat-leaf parsley
Parmigiano cheese, grated

BRING a large pot of water to a boil.

PLACE eggplant and zucchini in separate colanders. Season eggplant and zucchini with salt. Let drain in a colander for 1 hour.

HEAT oil in a large skillet over medium heat. Add garlic and sauté 1-2 minutes or until light yellow.

ADD eggplant and sauté for two minutes. Add all remaining vegetables, including the tomatoes. Season the sauce with salt and pepper to taste.

COOK pasta according to package directions. Add some of the pasta cooking water to sauce to thin as desired. Drain pasta and add to sauce mixture; toss.

SPRINKLE with parsley and grated cheese.