Thursday, August 3, 2017

ROASTED ZUCCHINI PASTA BAKE



I have been out and about, photographing tractors. On a recent excursion, I found a farm with a great farm stand.
Stone Farm in Arundel
*This Photo from Google Images










https://www.stone-farm.net/2014/6/15/fy6l7wj285lwh4u6o285h51885utk6


To make this acceptable to Bob as a "real meal" I added sausage, crumbled and cooked it, and add it in when I was mixing everything together before baking.








2 lbs. zucchini (about 4 medium)
2 Tbsp. extra virgin olive oil
1 tsp. sea salt, plus more for pasta water
1 tsp. dried Italian herbs
pinch of red pepper flakes
zest of one small lemon
1/2 lb. large pasta shells
8 ounces/ 1 cup creme fraiche ( can work with sour cream)
1/2 lb. grated goat cheddar, divided
fresh chopped flat leaf parsley
1/8 tsp. fresh grated nutmeg
1/4 cup grated parmesan cheese

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