Cherry Tomato and Zucchini Pappardelle

Sometimes the simplest recipes truly are the best. This is a pasta that I often make on weeknights, and while it is simple, it's so good that I felt that I had to share it. It only takes a few ingredients, and it's absolutely delicious, particularly in the summer when tomatoes and zucchini are at their peak in flavor. Feel free to substitute whatever type of pasta that you like, but we especially like this with flat, wide pappardelle noodles. I use the technique here of making the zucchini look like pasta, which enables me to use 1/2 of the pasta that I normally would and get some more vegetables in. It's actually very easy to create these thin strips of zucchini with a vegetable peeler. Hold the zucchini upright first, pressing into it somewhat firmly to make the strips as you run the peeler down the zucchini. As you work farther into it, lay the zucchini flat and continue to run the peeler down the zucchini. I had heard of this technique before and was skeptical, but it actually is easy!

Cherry Tomato and Zucchini Pappardelle
Serves 4

Active Time: 20 minutes
Total Time: 20 minutes

8 oz. pappardelle or long pasta of your choice (fettucini would work)
2 medium zucchini (~1 lb.), ends trimmed off and sliced into thin strips using a vegetable peeler
2 c. cherry tomatoes, halved
3 garlic cloves, thinly sliced
1/4 c. dry white wine (I used Chardonnay)
Extra virgin olive oil
Whole milk ricotta cheese, for serving
Fresh basil, cut into thin strips (chiffonade), for serving
Kosher salt
Black pepper

Cook the pasta according to package directions, making sure to salt the pasta water before adding the pasta. Meanwhile, heat 2 T. olive oil over medium heat in a large skillet. Add the garlic and saute about 30 seconds, then add the tomatoes, a pinch of salt, and cook for about 5 minutes, until tomatoes start to soften. Add the white wine, some freshly ground black pepper, and cook another 1-2 minutes.

About 1-2 minutes before the pasta is done, add the zucchini to the pasta pot. Drain, and add to the pan with the tomatoes. Stir well to coat the pasta/zucchini with the tomato mixture, and add additional salt and pepper to taste. Divide into pasta bowls, garnish with a dollop of ricotta and a sprinkling of basil, and serve.

Fresh and Quick Mexican Bowl

As I've been adjusting to my new job, I've found that I generally have less time to throw dinner together than I used to, so you'll start to see more recipes from me that can be prepared in 30 minutes or less. This particular recipe is one that I've been making for a while and never disappoints. It's best heading into summer when you can get fresh corn, but frozen would also work too in a pinch. A tip about removing kernels from the cob - use a serrated knife and do it in a bowl - makes it much easier.

This dish is fresh, light, and highlights some of the early summer produce - corn, summer squash, and avocados. The best part is that it comes together in about 15 minutes. Seriously!

Fresh and Quick Mexican Bowl
Serves 2

Active Time: 10 minutes
Total Time: 15 minutes

Extra virgin olive oil
2 ears corn, husked and kernels removed
2 small zucchini or summer squash, diced
1 bunch green onions, green and white parts, thinly sliced
1 t. ancho chili powder
1/2 t. smoked (not sweet) paprika
1/2 t. kosher salt
1 15-oz can black beans, drained and rinsed
1/2 avocado, thinly sliced
Salsa of your choice
Queso fresco cheese

Heat 1 T. olive oil in a large skillet over medium-high heat. Add the corn, zucchini, green onions, ancho chili powder, smoked paprika, and salt and saute for 5 minutes. Separate into two deep bowls and top with the black beans, salsa, avocado, and queso fresco.