Garlic Parsley Fettuccine with Zucchini

Garlic parsley fettuccine with zucchini on a blue caskata plate

    This is the perfect summer pasta dinner.  The carrots bring a wonderful sweetness too.

12 oz package Valente Market Garlic Parsley Fettuccine

1/2 cup olive oil              

1 small carrot, grated

1 large ripe tomato, chopped

4 small zucchini sliced very thinly

Salt and pepper to taste

Grated Parmigiana cheese

In a large skillet sauté grated carrot and tomato in olive oil until very tender (about 10 minutes) on medium heat. Add zucchini and continue to cook another 5 minutes. Add 1/2 teaspoon of salt to flavor the zucchini. Cook pasta in boiling water following package directions, about 4-5 minutes. Drain pasta reserving 1/2 cup cooking liquid. Toss pasta with vegetables and cooking liquid. Season with salt and pepper.
Grate fresh Parmigiana cheese on top

View Recipe

Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4