My dish, Zesty Zucchini Ribbons, Artichokes, Mixed Beans with Wheat Fettuccine not only made it to the Top 9 List on Food Buzz last month, but now it also comes with a real painting. Please go check out the painting at Lunch Box Project. It is designed by Lisa Orgler, designer & illustrator of The Lunch Box Project, the blog where you can snack on food art daily. She says: ” I love food, but can’t cook, bake or use a food processor…but I can whip up a dish or two with my pen and paintbrush.”
The following post was published on July 20, 2010. Hope you enjoy it in case you missed it.
I was on a rush Saturday lunch-time to get something quick, but healthy in front of my kids. This pasta came to be a savior as I decided to pull things from my fridge and start prepping while my pasta came to a boil. Not much thinking was involved, except to put the ingredients that were already in my fridge into an edible state.
Even though my beautiful picture shows the vegetables over pasta, I actually served it separate to my picky children. They don’t like to see their food mixed together. I am being patient on how I serve their food as long as they are trying to eat their vegetables.
The outcome was delicious, hearty and beautiful! If you have never used a mandolin, or a vegetable peeler on slicing vegetables, it works great on zucchinis. They not only come out beautiful like ribbons, but they also have a silky-like texture like ribbons, which makes eating them so much more fun.
Overall I was happy with my creation and results. I also felt at peace that both of my girls ate their food and got rewarded with bubble bath play.
- 3 tbsp olive oil
- 3 cloves of garlic, sliced thinly
- 1/4 cup whipped cream
- 1/2 lemon juice
- 1/2 lemon zest
- 12oz. frozen quartered artichokes
- 6oz. frozen mixed beans
- 2 zucchinis, thinly sliced with mandolin
- 4 shavings of pecorino romano
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- salt and pepper to taste
- 16oz wheat pasta
- 1/2 cup fresh tomato sauce (optional)
- salt and pepper to taste
Prepare pasta per package directions and drain. Add tomato sauce and salt and pepper to taste.
In the meantime prepare your vegetables. On medium high heat, add olive oil. Saute garlic for about a minute, followed by cream, lemon juice and zest and let it come to a simmer. Then start adding the frozen mixed beans, frozen artichokes. Cover the pan with lid to help cook the frozen veggies for about 5 minutes, then open the lid and lower the heat and add the zucchini ribbons and let it cook for additional 7 minutes. Adjust seasoning with salt and pepper.
To serve top the pasta with these beautiful vegetables, herbs and grated pecorino romano.